sushi

Kinjo Sushi and Grill, a restaurant in Calgary's Mahogany neighbourhood, is under investigation, according to CTV News. The story has drawn attention in Alberta, with local residents searching for details on what prompted the probe. No outcome has been announced and the nature of the investigation has not been fully detailed in the coverage.

Kinjo Sushi and Grill, a Japanese restaurant in Calgary's Mahogany neighbourhood, is reportedly under investigation, according to CTV News. Details about the nature of the investigation and any findings have not been released. The matter has drawn attention among Calgary residents, with many searching for more information about the popular local sushi spot.

DFI Retail Group has agreed to take control of the Starbucks-licensed business run by Maxim's Caterers in seven Asian markets. In the asset swap, DFI will pay around US$340 million and give up food and beverage brands including Genki Sushi and Shake Shack to its long-time partner Maxim's. Singapore business media are covering the deal, which gives DFI a bigger grip on Starbucks operations in the region.

The Nepali entertainment series "Sita" has released its 157th episode, featuring cast members including Sunisha, Bal Krishna, Sahin, Raju Bhuju, Sabita Gurung, Tara K.C, Samiya and Sushila. The long-running show continues to draw a large audience, with the latest episode attracting millions of engagements as fans follow the ongoing storyline.

A new review of Get Jiro! Season 1 has been published, assessing the adaptation of the Anthony Bourdain graphic novel about a sushi chef navigating a violent future Los Angeles. The review is drawing attention from fans of the original comic, though no verdict details have circulated widely yet.

Compound Interest has published a new graphic explaining the chemistry behind sushi, covering what makes sticky rice cling together, how nori seaweed is processed, and the compounds in wasabi and pickled ginger that give them their distinctive flavours and help accompany raw fish. Science communicators are sharing the piece as an accessible food-science explainer.