We don’t get to see this in Boston!” says an excited Chef Ting Yen. His eyes twinkle at the sight of the fresh vegetable and fruit produce at Crawford Market on a Tuesday morning amid the mad frenzy of vendors and patrons.

Chef Yen, who will launch Yuuka by Ting Yen at Palladium Hotel in Lower Parel by the end of this month, is ecstatic on seeing a plethora of fresh veggies. Understandably so, as Japanese food is simple and healthy, often comprising rice that is usually served with miso or soup, fish and cooked vegetables. I interrupt him and ask him what’s the difference between sushi, sashimi and maki, since all three have now become popular in Japanese restaurants across the city. “Sushi is fish over rice, sashimi is just fish and maki is a roll,” he informs me.