CRAIG T. KOJIMA / [email protected] Lopaka Aiwohi uses his dry box to preserve meats such as fish, squid, venison and beef. He shares his techniques as manager and cultural instructor for ...

In April, Los Angeles fishmonger-chef Liwei Liao started making dry-aged chirashi boxes on the down-low. Liao, who runs The Joint, a seafood market and coffee bar in Sherman Oaks, created the boxes ...

It’s the idea of dry-aged fish that got me. Before the new year, when I heard dry-aged, I heard old. Dry-aged beef is beef that’s older — it spends days and days hanging in a cellar or cooler ...

When I pop by my neighborhood seafood market to check out some dry-aged fish, I have no idea that I’m about to eat dry-aged sashimi. But Los Angeles fishmonger Liwei Liao, who opened The Joint in ...