By RIEKO OKI/ Staff Writer
September 16, 2021 at 07:30 JST
The bodies of Anisakis parasites are whitish after processed and killed by pulsed power. (Provided by Kumamoto University and Japan Seafoods Co.)
Dangerous parasites are an unwelcome intruder into fresh seafood, but ridding them has been problematic through heating and freezing, which can damage the flavor and texture. [Read More]
Here is a collection of first-hand accounts by “hibakusha” atomic bomb survivors.
A peek through the music industry’s curtain at the producers who harnessed social media to help their idols go global.
Cooking experts, chefs and others involved in the field of food introduce their special recipes intertwined with their paths in life.
A series based on diplomatic documents declassified by Japan’s Foreign Ministry
A series about Japanese-Americans and their memories of World War II
