It was the day the first snow fell on Mount Odaesan. At Jumunjin Fish Market, I encountered a bigfin reef squid. Several ...

Yes, America is a wonderful place. We take the best ideas from all over the world and "Americanize" them — sometimes for the better and sometimes for the worse. But no one can beat us in marketing ...

Whether it’s spiced in the Spanish style or sliced as Japanese sashimi, octopus as a dish is becoming a victim of its own popularity. Prices for the tentacled mollusc have about doubled in the past ...

At NYC’s Nakaji, third-generation sushi chef Kunihide Nakajima solidifies his family’s legacy through his food. Taught by his father, Nakajima makes dishes using ingredients like melons, whelk, eel, ...

Eaten traditionally by many cultures, from Asia to the Mediterranean, as well as South and Central Americas, Octopus is a versatile ingredient that tastes faintly taste of the sea with a slight ...