Toro sushi is made from the fatty belly part of the bluefin tuna fish. The fat gives toro sushi a buttery texture and marbled appearance. Toro sushi is considered high-end due to its flavor and texture.
Varieties and Preparation
O-toro, the fattest belly section, is the most valuable and expensive toro variety due to its flavor and fat content. Because of its delicate flavor and texture, toro sushi is often served raw as nigiri sushi – rice balls topped with toro slices. It is frequently served with wasabi and drizzled with soy sauce.
Maguro is the Japanese term for bluefin tuna – perhaps the best known fish in sushi. Toro is graded based on the meat’s marbling. Otoro, from the underside near the head, is the most valuable toro.
Fish Names and Cuts in Japanese Cuisine
The fish names at Japan’s sushi restaurants often confuse visitors. This article explains the cuts from bluefin tuna, or maguro, a basic sushi ingredient. Toro, chutoro and maguro – tuna’s many names.
Serving Suggestion
Serve otoro with sushi rice because otoro can be too fatty alone.
The main reason toro costs more relates to rarity. Only bluefin tuna yields toro. Otoro particularly rarely occurs, fetched from the fish’s underside. This explains the price.
Toro’s Luxurious Flavor
Toro refers to the fatty part of the tuna’s belly, and the fattiest part is called Otoro. The next most common part is called Chutoro. The exclusive toro typically has a soft pink hue with clearly visible white lines due to fatty deposits. This marbled texture of the flesh is responsible for the distinct oily and creamy taste.
To enjoy toro at its optimal flavor, it should always be consumed when it’s fresh. The seared tuna fish feels more like a piece of marbled steak than fish.
When you open a Toro wine, it is best to have something robust to eat alongside it. The best bottles of Toro push the envelope: they are strong-willed yet even tempered. Some bottles flirt with the edge yet refuse to cross it. This restraint creates tension, and the result is often a bottle that compels you to pour a second glass.