You've probably heard the words, maybe seen them on the menu at a Japanese restaurant, but what is it that really separates sushi and sashimi?

In Japanese cuisine, tuna can be broken down into many cuts. We interviewed eight chefs and experts to learn all about this prized fish.

So, you booked your tickets to Japan, but before you hop on the plane, familiarize yourself with these traditional tuna ...

What: Modern Japanese bistro Ginkyo by Kinki serves up a contemporary take on yusheng (dine-in only, order three days in advance) with salmon, tuna and swordfish sashimi on a bed of shredded ...

Popular Calgary spot, Kinjo Sushi & Grill is opening its doors at its first YEG location at South Edmonton Common on January ...

Beginning Thursday, Jan. 16, Bangkok Kaizen will be open Wednesday to Monday from 11 a.m. to 3:30 p.m. and dinner service ...

Japanese cuisine shines in its simplicity ... That said, if you’re going to order sashimi and the bluefin tuna nakaochi, I would say they’re not entirely necessary. As for the tuna rib ...

Choco Yoshioka, manager of Sushi by Kuryu, as well as the chef's spouse, explained that the "sudden closure" after two years ...

The fish was sold to a Michelin-starred Japanese sushi restaurant ... gives the tuna a unique balance of fat that makes it a favored sashimi ingredient. The fish is typically caught in the Tsugaru ...

It was snapped up by the Onodera Group, a Michelin-starred Japanese ... for sashimi, a dish featuring thin slices of raw fish, reports the Washington Post’s Leo Sands. Oma tuna are also known ...