Anchovies are linked to the fifth modality for taste: umami. Umami is also linked to meat, tomatoes, mushrooms and parmesan cheese. It was named by Japanese scientist Kikunae Ikeda in 1908 ...

such as Japanese pilchard or Japanese anchovy. But the four fish have a number of distinctive morphological characteristics. They're huge compared to other species in the same family, which are ...

You can also whip up some pasta puttanesca, or take a world tour with a French-inspired salade niçoise, Japanese candied ...