In Japan, we call it okudo-san. San means somebody like, in high up, so it's very precious. they used to have this kind of system. We cook rice every day with this. The bottom of the pot gets slightly ...

Add the drained tuna to the bowl and fold through the mixture. Add the finely sliced whites of the scallion to the mix. Reserve the greens of the onion to garnish the rice bowls. Taste and season ...

In late 2012 we released our original report on arsenic in rice, in which we found measurable levels in almost all of the 60 rice varieties and rice products we tested. Our most recent testing and ...

He then made a cut across the length of the body and pulled the top half off — exposing the bright red filet and showing off the marbled part of the bluefin tuna called otoro. Its rich flavor ...

Nonperishable items are essential during a storm, and with Hurricane Milton poised to make landfall in Florida, having canned tuna in your pantry is a smart way to diversify the home menu while ...

Imari Sashimi Sushi has more than 250 5-star reviews, with the take-out-only restaurant serving a special rice most American ...

There are tens of thousands of varieties of rice. Sticky (or glutinous) rice does not contain gluten; the name refers to its texture once cooked. The grains hold together, making them easy to ...

The best rice cookers stand out for their ability to consistently produce perfectly cooked, fluffy grains with minimal effort from the user—in fact, premium models even include settings for ...

The post Osaka-born tuna cutter chef offers daily omakase sushi buffet, 8 seats only appeared first on SETHLUI.com.

I eat rice multiple days a week — and used to exclusively make it in a pot on the stove. It’s a deceptively easy task: Measure, rinse, add water, simmer, steam, and less than half an hour ...

In Japanese cuisine, bluefin tuna is known as maguro, with specific cuts like otoro tuna (the fattiest part of the belly) and chutoro (a medium-fatty cut) commanding the highest prices at seafood ...