If you ask anyone what the king of sushi is, they'll say none other than tuna. Among these, the Kuromaguro is known as the indesputable king, owing to the fish's savory taste and large size, which can go up to 3 meters in length and 400 kilograms in weight. Kuromaguro can be caught in various places around Japan, however, in recent years the center of attention has been the tuna of Ōma. The Kuromaguro of Ōma, Aomori has gained media attention and, at Tsukiji's tuna auction, sells for unbelievably high prices. What's more, despite boasting this level of popularity, there is little history of the fish being treated as high-class sushi. Surprisingly, until the beginning of the Shōwa Period, the ōtoro cut of the tuna was thrown out. The fattiest cut from the ventral area, ōtoro, the chūtoro where the fat and meat can both be savored, and the refreshing and lean akami each offer their various charms. It is also popular to make akami into dzuke.