Ukraine's economy is battered by Russia's full-scale invasion, but its consumer economy is still running — especially the country's popular sushi restaurants, where cream cheese is a key ingredient.
Viral videos showed 21-year-old Yoshino Ryoga putting his saliva on utensils and sushi and licking the spout of soy sauce bottles at a conveyor-belt sushi restaurant in Nagoya City.
The public's reaction to reports of one customer defiling utensils at sushi eateries suggests it's a brazen assault on two things of which Japanese are very proud, their sushi and their manners.
Most catches are exported to unagi-loving Asian nations, which pay up to thousands of dollars per pound. But one woman is raising and marketing eels for U.S. buyers: "Why not keep that value at home?"
Sure, brown rice is better for you than refined white rice. But if you cringe when you see it on sushi, there's good reason behind that, and it's rooted in flavor science and biochemistry.
In a world of Big Mac sushi and Cajun rolls, Japan is launching a new program to certify the 89,000 Japanese restaurants outside the country that uphold traditional washoku cuisine values.
Freezing is usually considered a way to make raw fish safer. But a recent outbreak of Salmonella in frozen, raw tuna used in sushi across the U.S. highlights the limits of the food-safety technique.
On the first leg of his Asian tour, the president stopped by the iconic sushi restaurant. David Gelb, who directed a documentary about the restaurant, says eating there is amazing and nerve-wracking.