There is messing about at tsukiji at all, the mbuggies tear up the pavement and carts are all of a sudden at your feet, and so agility is key. I am accompanying one of dearest friends and sushi chef Mr. T. Today he buying his block of tuna, he does it in seconds, in and out as I watch in awe.

This is a young hon maguro of top grade and it will take time to soften and develop taste, it is still just too fresh and rigamortis will dissipate and the taste will heighten. The stiffening of the tuna’s body after death hardens the muscular tissues as a consequence of the coagulation of the myosinogen and its depletion.