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

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, ...