In Japan, we call it okudo-san. San means somebody like, in high up, so it's very precious. they used to have this kind of system. We cook rice every day with this. The bottom of the pot gets slightly ...

1. Slice the tuna and soak in the sake and soy sauce mixture. 2. Put the marinade ingredients into a pot and simmer. When it boils, turn off the heat. 3. Dust the tuna with starch and shallow fry.

In this dish, they're grilled with butter and a little fish ... if you like. Karasumi is Japanese dried fish roe. Most of the fish roe you'll find at Japanese shops is actually from Taiwan ...

A Japanese sushi boss has paid a record $3.1m (£2.5m) for a giant tuna at the first new year's auction in Tokyo's new fish market. Self-styled "Tuna King" Kiyoshi Kimura bought the 278kg (612lbs ...