Umami, which translates to “delicious savory taste, ” was identified as a distinct flavor in 1908 by Japanese chemist Kikunae ...

Ramos brings some of his Hawaiian roots to a classic goma tofu by making it with coconut and spinach instead of soybeans.

From the guidon bowl at Isankaya to Southern poutine at Queenie's BBQ to Spanish meatballs at La Metro to seared tuna at the Argonaut -- four restaurant dishes to try.

The United Kingdom-based industry group Seafood Ethics Action Alliance (SEAA), which aims to address issues of human rights ...

This mini mash-up of Tokyo and Melbourne bar cultures is cosy and convivial. One wall is crammed with bottles of sake, whisky and shochu, while plywood shelves throughout the room hold oddball ...

You escape from real life the moment you push through the noren leading you into Kappa Kaisen Izakaya. Their mascot, a kawaii ...

When Nissan announced it was partnering with a popular sushi chef and legendary knifemaker to create the ultimate Z-inspired ...

Jack Casey was approached by New Jersey fishermen to "do something on sharks." What he did changed shark science forever.

The intergovernmental body that regulates tuna fisheries in the Indian Ocean agreed to a suite of shark conservation measures ...

Jason Morimoto, executive chef of Mequon’s Screaming Tuna Sushi, is screaming with joy. After over 14 months keeping secret ...

Dentsu hopes that countries with tuna fishing industries will adopt the technology, called Tuna Scope, which has been put ...

Indonesia's tuna capture area is spread across three main oceans, namely the Indian Ocean, the Pacific Ocean, and the ...