
Aged Tuna @ Chiba/Ichihara/Igoi/Sushi/Suzushi/Mizutani/Gourmet
This is from the aging room where we purchased it the last two times.
It will be an aged tuna that has just come up.
This time, the tuna was tender and moist, so we shortened the aging period to about 7 days.
I'll introduce them in the order in which they are arranged in the story box.
From top.
Amano Body Red Meat
(The part of the tuna meat that is the top of the tuna skin-side down.
(Iron-rich, tender red meat)
Nakatoro of the bloodfin tuna
(The part of the tuna toro that is located right next to the blood of the tuna)
(It is a rare part of tuna that also has silky fatty flesh, iron, and acidity).
Toro of the bellows
(The belly part of the tuna. It is originally stringy and not suitable for sushi, but by aging the tuna, the stringy parts are transformed into fatty meat. I am not presumptuous, but I call this part "Bijo" (Beautiful Witch).
Yes, for sushi restaurants
I am proud to say that it is the highest compliment.
We will make daily efforts to please everyone.
We are looking forward to hearing from you!