Aomori tuna, a large fish, landed promptly and shipped to Tokyo within 24 hours. Fresh not frozen, a sample of o-toro, a fatty part of the belly, but not too fatty. When you see the fatty tissue connecting the meat, it depends on the concentration of the fat. This gives the 6 sense of taste fat, a taste that we recognize immediately. This portion of the belly is a fraction of the fish’s belly, it is pink, a favourite colour, although it can be more reddish depending on the concentration of myoglobin.
Categories: Sushi Styles