How to Eat Tuna

Chef Do of Sushi Gin ex­plains how to pre­pare dif­fer­ent cuts of ex­quis­ite maguro.

Crave - - GUIDE -

1. Ago

Tuna jaw is salt-grilled, sea­soned with shichimi and served with Ky­oto spring as­para­gus to re­duce the oili­ness of the fish and let its nat­u­ral flavour shine.

2. Tail

Since the tail meat is quite tough, with lots of ten­dons and lit­tle fat, it should not be grilled or eaten raw. In­stead, it is mar­i­nated in sweet soy sauce and slow-cooked in bonito broth and clam juice.

3. Otoro

Serve ex­tra-fatty otoro wrapped in a shiso leaf, sprin­kled with salt, with a side of sea­weed. The mild pep­pery shiso leaf cuts through the oili­ness. If it is to be served as sashimi, otoro should be thinly sliced, with the ten­dons and ex­cess fat re­moved.

4. Nakaochi

Tuna rib is Ja­pan’s favourite tuna cut. With lin­ger­ing umami, the dark red flesh is soft and smoother than the belly, yet not oily at all. Serve it minced or as sushi, brushed with sesame sea­weed soy sauce.

5. Akami

Akami is typ­i­cally served as sashimi or sushi. At Sushi Gin, cubes of akami are wrapped in a very thin slice of ginger-pick­led daikon with shiso and ed­i­ble flow­ers, and served as an ap­pe­tiser.

7. Kama

The back cheek can be mar­i­nated in gar­lic soy sauce then lightly torched and served with green tea vine­gar jelly for a tangy, spicy kick. To eat it as sashimi, kama should be very thinly sliced ow­ing to its high fat con­tent and amount of sinew.

6. Fish bones

Af­ter fil­let­ing the fish, chop up the tuna bones and sur­round­ing gelatin and use them as the base for a col­la­gen-rich soup packed with umami and nu­tri­ents.

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