Noriaki Ito, 57, head chef of 106 year-old restaurant Tsukasa, compares two pieces of different katsuo (skipjack tuna) with unusually abundant pink fat, in Kochi, 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
