Bluefin tuna

Season: Autumn to early winter with fat

Nagasaki, Shimane, Aomori, Hokkaido, Shizuoka.

One of the lean fish. Large ones have natural and aquaculture, and there are small natural ones.
Large sizes are called red meat, medium toro, large toro, etc. by the strength of fat.
*Lean meat is the most important part of the center, has a sour taste, and you can feel the original taste of tuna.
* Nakatoro adds sweetness and a feeling of salt to the taste of lean meat.
*Daitoro has a strong sweetness, which is what fat brings. You may say that it eats the taste of fat.

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