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In Japanese sushi cuisine, Shiromi refers to the delicate white flesh of certain fish, celebrated for its mild flavor and firm texture. Its slow rigor mortis process preserves its signature crunchiness, making it a favorite among sushi chefs.

Makogarei (真子鰈), or marbled flounder, is a highly prized flatfish from Japan's inner bays, renowned for its delicate flavor, smooth texture, and peak seasonality in the spring months of March and April.

The geoduck is known for its impressive size, longevity, and high reproductive capacity. These traits make sustainable management crucial for aquaculture and wild harvest.

Tea’s benefits come from key compounds like L-theanine, an amino acid in tea leaves that supports relaxation, focus, and stress relief. This article explores how L-theanine, caffeine, and antioxidants work together to produce these effects.