fish

Japanese Seafood Culture: How to Fillet a Horse MackerelJAPAN LIFE | Nov 27, 2023

[Event Announcement] Sabakeru: Sustainable Seafood Culture from the Japanese Kitchen, Nov. 29, TokyoJAPAN LIFE | Oct 12, 2023

The Sea Hunter of Yaeyama: Uminchu SaburōINSIGHT | Aug 29, 2023

Flash-Freeze “Nigirizushi”: A Promising Sushi TreatJAPAN LIFE | Apr 21, 2023

Salmon an Enduring Favorite at Japan’s Conveyor-Belt Sushi RestaurantsINSIGHT | Mar 30, 2023

Japanese Food Exports Hit Record High for Tenth Straight YearINSIGHT | Feb 16, 2023

Once Shunned Norwegian Imports Now Dominate Japanese Mackerel MarketJAPAN LIFE | Nov 22, 2022

Kanazawa Seafood Delight: Mouthwatering “Nodoguro” Is the Finest in WhitefishJAPAN LIFE | Jul 13, 2022

Research Team Uses Green Light to Make Fish Grow 60% FasterCULTURE | May 10, 2022

Japan’s Food Exports Reach the ¥1-Trillion MarkINSIGHT | Feb 21, 2022

Fish Scraps for Lunch? Students Step Up with Bentō Ideas to Meet Sustainable Development GoalsJAPAN LIFE | Feb 3, 2022

The Many Tastes and Textures of “Surimi”JAPAN LIFE | Nov 8, 2021

“Eat More Fish!”: Japan’s Rock-and-Roll Fishmonger Crusades for Traditional Mealtime StapleJAPAN LIFE | Jul 16, 2021

Seafood Delight: A Visit to Shizuoka’s Yaizu and Ogawa Fishing PortsJAPAN LIFE | Apr 30, 2021

Third Wave Deals Blow to Fish TradeINSIGHT | Apr 2, 2021

Artificial Intelligence to Evaluate Quality, Find FishINSIGHT | Jan 2, 2021

Koi Carp Leap from Garden Pond to the World Stage, Enjoying Popularity with Wealthy AsiansINSIGHT | Nov 12, 2020

Autumn Cravings: Premium Pacific Saury Remain Elusive this YearJAPAN LIFE | Oct 23, 2020