In Japan, bonito is called variously Hatsugatsuo, Modorigatsuo, Mayoigatsuo, Netsukigatsuo, and so on. The quality of the fish is unique depending on the season and size, and bonito lovers will be able to enjoy a variety of flavors throughout the year. Now, bonito, a popular fish since the Edo period, has recently been given a new name, Mochigatsuo, which we have never heard of, and we would like to dig deeper into it.
As a general rule, one cannot identify a bonito just by looking at it, and even marketers and sushi chefs cannot tell its quality until they try to slice it. In particular, Hatsugatsuo (Noborigatsuo) has greater individual differences than Modori-gatsuo (Kudarigatsuo), and may even be inedible raw due to its distinctive odor. It is called Ishigatsuo or Gorigatsuo. Its flesh is noticeably firmer than normal fish in terms of elasticity. Its flesh is white, pink, or brownish. It also smells very bloody, almost like iron. The cause is currently unknown.
Because of its high hemoglobin and myoglobin content, bonito has a stronger bloody smell than other fish, even if it is not fresh. This richness is due to the high content of nitrogen compounds such as creatine and histidine, in addition to the umami substance inosinic acid. This is the reason for the unparalleled love of bonito.
On the other hand, bonito is a representative fish that loses its freshness quickly and is usually flash-frozen immediately after being caught. However, thanks to the tremendous efforts of fishermen, we can now eat fresh bonito. For example, fishermen in the town of Susami, Wakayama Prefecture, immediately ikejime each bonito they catch on board, drain the blood out of the fish, and bring it back to the port in a container with its head in seawater ice for the day’s auction. Kenkengatsuo is the result of thorough techniques for preserving freshness. The same is true of Taru-gatsuo from Hachijojima Island in Tokyo, for example. However, by the time the raw bonito arrives at the sushi restaurant to be made into Nigiri sushi, 12 hours have passed since the fish was caught. This time is critical to the quality of the fish.
So what kind of bonito is Mochi-gatsuo?
Hatsugatsuo has a refreshing, spring breeze-like flavor. Some of them are called “Mochigatsuo”, a type of bonito whose flesh is elastic and has the texture of freshly pounded rice cakes. Originally, bonito is caught far offshore, but in the spring, it comes much closer to land, so it can be brought to port before it becomes rigor mortis. Not all bonito are Mochi-gatsuo, however, and only a few are part of the same school, making them extremely rare. According to one theory, they are eaten before rigor mortis, which occurs four to five hours after the catch. Its season is from March to June, and it is consumed locally, as it is difficult to ship to distant places.
The name is also wonderful, as it compares the flesh of the bonito to a Mochi (rice cake). So far, the name “Mochigatsuo” is only used in Wakayama and Shizuoka regions. If you have a chance, you would like to try it.
It goes without saying, that each type of fish has its very own scientific name. However, in places like the Toyosu Fish Market, there are seafoods that end up sharing a name.
You probably already know this, but “toro tuna” is not the name of a type of fish. “Toro” is the name of a fatty part of the tuna. The fat content and attributes of the belly side of the tuna are completely different from that of the dorsal side. Toro is the name of the part near the head, mostly on the belly side.
The Donaldson trout is farmed throughout Japan and is used as toro salmon and aburi salmon at conveyor belt sushi restaurants. Since they are supplied directly to the processor (of the salmon) from the farmer without going through the market, they may be sold cheaper than the import price. Just like the imported salmon, this farmed salmon is also fed artificial coloring. There are also already new variants improved from the Donaldson trout being bred. Trout made from breeding Donaldson trout females and steelhead males are called Donaldson steelhead, for instance. They grow even faster.
However, in 1934, a restaurant in Ginza called Kyubey started a revolution. This restaurant is still synonymous with high-end sushi, but at that time many political and business people went there as well. Then, one night… Apparently, one of the regular customers was tired of eating ordinary sushi and said to the chef, Hisaji Imada, “I want to eat some sushi that is more unusual. Ikura (Salmon roe) sounds like it would make good sushi,” as a joke. Imada, who took these words seriously, thought to himself, “But the roe would fall off if put directly on the shari (vinegar rice),” and racked his brain that night for a solution. Finally, he had an idea and said, “I know, I could just surround shari with seaweed and put salmon roe in it.” This is how the Ikura Gunkanmaki was born.
Next, when that customer came in again and Imada nervously served him his new Ikura sushi concept, it was received much better than expected. Gaining confidence from this reaction, Chef Imada put it on his regular menu. The story goes that rumors of the delicious taste spread and other sushi restaurants started to copy it. Then, the term “ikura gunkan-maki”(salmon roe battleship roll) was coined.
In the United States and other countries, “
As an aside, three cousins (closely related species) of buri are often used as sushi toppings in sushi restaurants. In the Fish Name Dictionary, the translations of these cousins are Goldstriped amberjack (
I’m sure you’re interested in the price, and while the price of the seasonal winter buri varies, it is generally around $10-20 per kilogram. Since there is very little distribution of hiramasa, the price is said to be about double that of buri. The price of 
When you sit at the counter and order nigiri a la carte, they will come out in pairs.* There is nothing wrong with counting these in the regular Japanese way “ikko,” “niko.”
First, what do you imagine when you hear the word “negitoro”?
First of all, the lowest in the ranking are the offcuts of tuna that can’t be made into sashimi (mainly Yellowfin or Albacore tuna) and this is mixed with vegetable oil and minced. The type of onion used is normally green onions. You can pick this type out because it will be whitish in color. This version is normally served at conveyor belt sushi.
High quality negitoro uses the nakaochi of 
However, in certain prestigious restaurants where the gari is handmade, it does end up on the bill. This is because considering the time and ingredients that go into making the gari, the restaurant will be losing money if they don’t charge for it.
However, most sushi restaurants purchase their gari from companies that specialize in it. These mostly include pickling manufactures that have expanded to China or Southeast Asia and have factories there.
Then, when the sushi chef gets the tuna, he first separates the red, lean meat and the fatty toro portion, rewraps them separately and, seals them in plastic and puts them on ice. Next is waiting for the “young” meat, not yet suitable for eating, to mature. The number of days the fish will be rested depends on the size of the fish and the temperature. The smaller the cut and the warmer the temperature, the shorter the rest time. Generally the time is from 3-14 days.