Cross-cultured leader keeps Asahi Foods’ promise of perfect sushi fish

It's cold outside, but it's colder in Asahi Foods' refrigerated cutting room, where stacks of cardboard and Styrofoam boxes filled with giant fish await. The fish cutter is in early on a Saturday, wearing a white lab coat and heavy rubber gloves, various razor-sharp knives at the ready. Charlene Thai, a tiny woman in a similar lab coat, hovers nearby, watching...