Use the whole fish: Restaurant in NY limits waste

Chef Yuji Haraguchi serves and stands by "Mottainai" - the Japanese concept of avoiding waste - and makes it known at his restaurant in New York by throwing away as little as possible.

Haraguchi, who emigrated from Japan to the United States in 2007, purchases his fish locally and uses the meat at his walk-in only restaurant, Okonomi, for breakfast and lunch.

"After working in the fish industry for so many years, I just realized that there are so many parts of fish that are not being utilized, which is the heads and the bones, mostly," says Haraguchi, who opened the 12-seat restaurant in New York City's borough of Brooklyn in May 2014.