Hiroko Yoda

2 weeks ago | nytimes.com | Hannah Beech |Kenji Hall |Melinda Joe |Joanna Kawecki |Vivian Morelli |Hiroko Yoda

T 25Six Japanese food professionals - including four acclaimed chefs - took on what seemed to all of them like a near-impossible task. Credit... Yoshinori Mizutani More than 200 types of fish and other edible seafood species inhabit Tokyo Bay, and many more live in the waters off Japan. There are delicate, darting fish like isaki and sea squirts like hoya (also known as sea pineapples): things rarely seen on American menus.