frankartculinary
Phot.Japan.Sashimi.Toro.Fatty.Tuna.01.030819.0475.4.1.jpg
Japan, the Art of Sashimi, Tuna, Toro Sashimi.
In Japan, sashimi refers to the cutting of fish into slices as a culinary art.
It may look simple in appearance & often mistaken as simply slices of raw fish,…but from the choice of fish to the way of positioning the knife when slicing it, nothing is left to chance in the making of this typically Japanese delicacy. Sashimi is a true culinary art & part of Japan's gastronomic heritage, not only includes the cutting, but also the artistic aspect of the culinary composition of the fish.
The base ingredients of his sashimi are chosen with great care & should be exceptionally fresh. Sashimi can also be slices of crustaceans or shellfish, such as shrimp, scallop, lobster etc. However commonly used in sashimi are tuna, salmon, mackerel, sea bream & in the pacific area also pomfret, a perciform fish also known as butterfish, for sushi /sashimi the pomfret is called "monchong" or "kuro aji modoki".
Sashimi is usually served with grated cabbage, celery or white turnip, sometimes also with carrots or cucumber, sashimi can be eaten like with sushi with wasabi & soy sauce.
Tuna used for sashimi & sushi are usually one of two different species;
‘"Maguro", Bluefin Tuna is usually fairly lean,
"Ahi", Yellowfin Tuna is fattier, sometimes may also be labelled "Maguro" but normally, if you see maguro it will be bluefin tuna.
Further is Tuna for sushi/sashimi broken-up into subtypes, based on the fat content.
"Akami" is the leaner red meat from the sides of the fish for maguro. It has a sturdy aroma from the raw-freshness of the tuna meat. The top quality red meat maguro has extra mellow & elegant flavour, with a hint of sourness.
"Toro" is the term for the fatty part of the tuna, cut from the tuna belly loin.
Toro is further broken up into two distinct subtypes, it is more exclusive & expensive due to a limited percentage of the entire fish, the two types of "Toro" are;
"Chu-Toro", is the semi-fatty belly area of the tuna along the side of the fish between the akami & the o-toro. It is often preferred because it is fatty but not as fatty as o-toro.
This premium cut, highlighting the best qualities of the maguro, perfectly blends quality tuna fat for flavour, texture & the great fresh aroma of the red tuna meat.
"O-toro", is the fattiest portion of the tuna, found on the very underside of the tuna, the texture is densely marbled for a mouthful of creamy sweetness & a melt in the mouth texture.
👉 One World one Dream,
...Danke, Xièxie 谢谢, Thanks, Gracias, Merci, Grazie, Obrigado, Arigatô, Dhanyavad, Chokrane to you & over
10 million visits in my photostream with countless motivating comments
Phot.Japan.Sashimi.Toro.Fatty.Tuna.01.030819.0475.4.1.jpg
Japan, the Art of Sashimi, Tuna, Toro Sashimi.
In Japan, sashimi refers to the cutting of fish into slices as a culinary art.
It may look simple in appearance & often mistaken as simply slices of raw fish,…but from the choice of fish to the way of positioning the knife when slicing it, nothing is left to chance in the making of this typically Japanese delicacy. Sashimi is a true culinary art & part of Japan's gastronomic heritage, not only includes the cutting, but also the artistic aspect of the culinary composition of the fish.
The base ingredients of his sashimi are chosen with great care & should be exceptionally fresh. Sashimi can also be slices of crustaceans or shellfish, such as shrimp, scallop, lobster etc. However commonly used in sashimi are tuna, salmon, mackerel, sea bream & in the pacific area also pomfret, a perciform fish also known as butterfish, for sushi /sashimi the pomfret is called "monchong" or "kuro aji modoki".
Sashimi is usually served with grated cabbage, celery or white turnip, sometimes also with carrots or cucumber, sashimi can be eaten like with sushi with wasabi & soy sauce.
Tuna used for sashimi & sushi are usually one of two different species;
‘"Maguro", Bluefin Tuna is usually fairly lean,
"Ahi", Yellowfin Tuna is fattier, sometimes may also be labelled "Maguro" but normally, if you see maguro it will be bluefin tuna.
Further is Tuna for sushi/sashimi broken-up into subtypes, based on the fat content.
"Akami" is the leaner red meat from the sides of the fish for maguro. It has a sturdy aroma from the raw-freshness of the tuna meat. The top quality red meat maguro has extra mellow & elegant flavour, with a hint of sourness.
"Toro" is the term for the fatty part of the tuna, cut from the tuna belly loin.
Toro is further broken up into two distinct subtypes, it is more exclusive & expensive due to a limited percentage of the entire fish, the two types of "Toro" are;
"Chu-Toro", is the semi-fatty belly area of the tuna along the side of the fish between the akami & the o-toro. It is often preferred because it is fatty but not as fatty as o-toro.
This premium cut, highlighting the best qualities of the maguro, perfectly blends quality tuna fat for flavour, texture & the great fresh aroma of the red tuna meat.
"O-toro", is the fattiest portion of the tuna, found on the very underside of the tuna, the texture is densely marbled for a mouthful of creamy sweetness & a melt in the mouth texture.
👉 One World one Dream,
...Danke, Xièxie 谢谢, Thanks, Gracias, Merci, Grazie, Obrigado, Arigatô, Dhanyavad, Chokrane to you & over
10 million visits in my photostream with countless motivating comments