*For an extra fine texture, use at 41-cm (16-inch) paella pan suitable for us on the stove and in the oven. Heat the olive oil in a pan over low heat, add the garlic and ñora pepper and sauté for a ...

1½ pounds salmon fillet, skinned and cut into bite-size pieces 1. Place salmon in a bowl. Sprinkle with bonito flakes and 2 tablespoons potato starch. Add soy sauce, ginger and some black pepper. Mix ...

Say hello to bonito flakes. They’re waving at you, perched on an Osaka Pancake at the newest Tom Douglas restaurant, TanakaSan. The heat from the savory pancake—a variation on traditional okonomiyaki ...

There are still some schools of large bluefin tuna around, though the yellowfin are taking center stage in the dock counts. Dorado are still being caught in numbers I have never seen within two-day ...

When was the last time you chomped down on a tasty smoked herring and bake or indulged in a mouthwatering saltfish buljol and dumpling These two traditional dishes often form part of a daily menu at ...

The one thing we like better than talking about food is eating. If you're always on the lookout for a good quality burger, this glorious Tori Katsu Burger (Tori Katsu is referred to as Chicken Cutlet ...

1 ½ pounds salmon fillet, skinned and cut into bite-size pieces 1. Place salmon in a bowl. Sprinkle with bonito flakes and 2 tablespoons potato starch. Add soy sauce, ginger and some black pepper. Mix ...