sushi

Kuromaguro - Blue Fin Tuna |

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. ...more

Mebachi - Bigeye Tuna |

Part of the tuna family, their big heads and big eyes are why they're called Mebachi (bowl eyes). Because of it's long length and wide width, it's also called Daruma. In the markets, many fish with length of up to 1 meter and weight of up to 40 kilograms are sold. There are two seasons for Mebachi. Fish swim away to spawn from June to July, but around May and October the flavor of the catch, capable of rivaling the Kuromaguro, can be truly admired. The best catch is from local seas around Japan, but because the numbers are low, the fish are primarily sold frozen from foreign waters. The meat has a beautifully vivid red color. Because it has the advantage of keeping color better than Kuromaguro, it's perfect for delivered sushi. Because the meat is relatively soft and there is little fat, it has a clean taste. It's an most recommended tuna for people who want to eat to slim down. ...more