Picture Japanese sushi, and the first fish that comes to mind is likely tuna. From lean akami to buttery chutoro, tuna is broken down into various cuts. This isn’t filleting — to butcher such a large ...

Most Filipinos rarely see a whole tuna cut into chunks and eventually sliced into bite-sized sushi pieces ready for gorging ...

Cutting sushi requires precision and as little disturbance as possible to the structure of your seafood. The traditional yanagiba knife is the perfect kitchen tool for the task. A time-honored ...