A plate of sushi with katsuo (skipjack tuna), made by Noriaki Ito, 57, head chef of 106 year-old restaurant Tsukasa, is displayed on a table Kochi Prefecture, Japan, May 13, 2022. Ito affirms it is getting more common for this unusual fat to show in fish during spring. "Never seen such fatty katsuo during this season of the year," he said. REUTERS/Kim Kyung-Hoon
