EditorialThe chef Morihiro Onodera blisters skipjack tuna skin on a flame for a sashimi course at Morihiro, a sushi bar in the Atwater Village neighborhood of Los Angeles, Dec. 14, 2021. (Rozette Rago/The New York Times)
EditorialThe chef Morihiro Onodera blisters skipjack tuna skin on a flame for a sashimi course at Morihiro, a sushi bar in the Atwater Village neighborhood of Los Angeles, Dec. 14, 2021. (Rozette Rago/The New York Times)
EditorialBun Lai, the chef of Miya’s Sushi, prepares a sashimi dish featuring raw cicadas and carp, an invasive species, in New Haven, Conn. on May 18, 2021. (Emon Hassan/The New York Times)
EditorialUtagawa Kunisada, Japanese, 17861864, Scene from a Kabuki Play (Actor Making Sashimi), c. 1850, Color woodblock print, image: 14 3/16 x 9 13/16 in. (36 x 25 cm).
EditorialTasmanian sea trout sashimi at Doma Federal Cafe in Federal, New South Wales, Australia, Oct. 21, 2017. (David Maurice Smith/The New York Times)