It has a soft texture and melts in your mouth. Toro is the fatty part of the tuna, found in the belly of maguro which is the greasiest part of the abdomen. Tuna can also be found at supermarkets or convenience stores like 7/11, family mart, etc. And if you just want to taste different types of tuna sushi, there is a lot of sushi restaurant that only served different kind of tuna. Many restaurants in Japan serve a variety of tuna dishes, especially seafood restaurants. Apart from sushi, maguro can be served as sashimi (fresh raw fish), and sometimes maguro sashimi is served as a donburi (a Japanese food which is the sashimi on top of a large bowl of fresh cooked rice and eaten with a little grated wasabi and dip in a soy sauce). Now, maguro is the most commonly used fish for making sushi in Japan. But with the invention of high-concentration of soy sauce, “tsukemaguro” became a huge thing and the popularity of maguro began to rise. It is said that the Aomori tuna is the finest tuna in Japan.Īctually, until the Edo period (17th to 19th century), maguro was considered to be a low quality fish because the meat did not last long before it got bad. Many tuna grow in Aomori, especially the natural bluefin tuna. Each part has it’s own taste and qualities which is price varies depending on the part of the tuna.Īomori Prefecture (青森県) is known as a leading marine area in Japan which is surrounded by four seas (the Sea of Japan, the Pacific Ocean, the Tsugaru Straits, and the Mutsu Bay). Tuna is a very large fish, and when consumed in Japan, it is chopped into different cuts. The most popular species of tuna consumed in Japan is the Bluefin tuna. Maguro (マグロ) is the Japanese term for “tuna”.
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