Sushi chef and owner of New York's Nami Nori, Taka Sakaeda, answers the internet's burning questions about sushi. Is there such thing as too much wasabi? When was avocado introduced to sushi? How do sushi chefs cut rolls so perfectly neat and clean?

A modern complex on a tiny island in Hainan province is due to become part of a crucial platform for international exchanges in seed germplasm resources and also a themed tourist destination.