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