Forbes contributors publish independent expert analyses and insights. Akiko Katayama covers Japanese food and culture. Because the fish is fresh. How is the fish kept so pristine? The secret is ...

The owner of a popular fish market in Rhode Island is using ikejime, a Japanese slaughter method that leads to longer shelf life and enhanced flavor You’re reading The Food Club, the Globe’s free ...

“I’ll have to have a pair of glasses to do this shortly,” says Daniel Wood as he threads a wire through the spinal cord of a dead sea bass. As the wind whistles eerily through the fishing lines, the ...

A local startup is using artificial intelligence and robotics in an unlikely way: making sashimi and other fish dishes better tasting, longer lasting and more humane. El Segundo-based Shinkei Systems ...

The Japanese fish processing method "Ikejime" is intended to make fish tastier and more durable. However, the process is expensive. Robots take over the task. With its Poseidon robots, Californian ...

In the modern age of technology, where artificial intelligence is reshaping numerous industries, the seafood sector is witnessing a transformative change with AI-driven ikejime robotics. This ...

Feature'Influential Japanese cuisine' (2/6). This slaughtering technique, which causes the animal less suffering and preserves it for longer, is increasingly appealing to French gourmets. It was 10:30 ...