The fat adds a sweet note to the taste and the texture is always described as “melt in your mouth” soft. This high-quality cut is from the fat under-belly of a tuna fish. The most expensive and most desirable cut is otoro. However, because it is the cut in between the akami and otoro, there isn’t much chutoro available to cut out of each tuna fish. Chutoro has a good mix of both fat and meat, which makes it less chewy than akami. ![]() ![]() It is also in the middle when it comes to fat content. This name is pertinent because “chuu” means middle in Japanese. Moving up in price, chutoro is the cut between the akami and otoro. The lack of fat is not as desirable in tuna cuts and because it is the most common cut it’s also the cheapest in price. The name makes sense, as the “ aka” in akami means red. It is the least fatty section and is red in color. Different Cuts of Tuna Akami ( 赤身 ) Akami nigiriĪkami is the most common cut of tuna you’ll see throughout Japan. There are many different kinds of tuna, but the ones you’ll find most often in Japan are northern bluefin ( hon-maguro), southern bluefin ( minami-maguro), albacore ( binnaga-maguro), yellowfin ( kihada-maguro) and bigeye ( mebachi-maguro). ![]() Maguro, also known as tuna, is the word you’ll see when talking about tuna in general and encompasses all of the different cuts. But what are the different kind of cuts and why do some cost more than others? Let’s find out! What is Maguro? These price variations reflect not just the quality and prestige of the chef and restaurant, but also the cut of tuna you’re enjoying. Whether you’re at a conveyor belt restaurant or somewhere more high-end, delicious cuts of tuna can be enjoyed over a wide range of prices. When enjoying sushi or sashimi, tuna is a common ingredient.
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |