Toro (Japanese:トロ; translating to "melting") is the fatty meat oftuna[1][2][3] served assushi[4] orsashimi. It is usually cut from the belly or outer layers of thePacific bluefin tuna (the other fish known for similar meat isbigeye tuna).[5] Good-qualitytoro is said to create a "melting" sensation once placed in the mouth.[1]
The cut is very desirable and has the highest price in the areas of the world where consumers like fatty fish (Japan, USA).[1] This preference is a relatively new phenomenon: prior to theSecond World War toro was considered to be of low value and frequently simply discarded,[6] as its fattiness meant it spoiled quickly before refrigeration and as the Japanese were unaccustomed to fatty food.
Toro is subdivided into two grades:[7]
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The meat from the inner layers of the fish, calledakami (赤身),[1] is more reddish and has less fat (with 14% fat in bigeye).[5]
Toro from wild tuna is a seasonal product: winter tuna is considered to be better, summer one is less fatty.[8]
The sushi menu consists of basic Edo style sushi and they are grouped in their styles.
| Japanese | |
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| Western | |
| Fusion | |
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