Noriaki Ito, 57, head chef of 106 year-old restaurant Tsukasa, puts wasabi on a piece of raw katsuo (skipjack tuna), 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
