Sushi is a commodity, one with a vigor that shows no signs of dissipating. It has conquered strip malls, fast food and grocery stores. Sushi has come a long way since the days when eating raw fish and ...

Sushi chef Taro Arai makes a sushi creation for San Francisco Giants fans at Mikuni Japanese Restaurant & Sushi Bar in Sacramento on Sept. 21, 2011. The sushi roll was topped with orange-colored smelt ...

Warning: If you're squeamish, you might want to skip over this first paragraph. Still reading? OK, don't say I didn't warn you. Haru owner/sushi chef Fang Yongxing brought the live lobster (which I'd ...

From left, salmon roe (ikura), flying-fish roe (tobiko) and smelt roe (masago), the last two with quail yolk, at the new War Room Tavern in Albany. Located at 42 Eagle St., near the state Capitol, the ...