At the heart of so much of Japanese cooking is the fragrant broth called dashi. And at the heart of dashi are the delicate pink petals of katsuobushi, shaved flakes of dried bonito fish. When steeped ...

Early each weekday morning, local restaurants and hotels send staff to bid on freshly caught fish at a dockside market. Seabirds flutter about the boats as they unload their bounty pier side before an ...