{"id":1155,"date":"2019-04-16T08:06:57","date_gmt":"2019-04-15T23:06:57","guid":{"rendered":"https:\/\/sushiuniversity.jp\/sushiblog\/?p=1155"},"modified":"2023-12-15T13:22:43","modified_gmt":"2023-12-15T04:22:43","slug":"why-does-it-taste-a-little-bland-when-you-had-tuna-at-high-class-sushi-restaurant","status":"publish","type":"post","link":"https:\/\/sushiuniversity.jp\/sushiblog\/why-does-it-taste-a-little-bland-when-you-had-tuna-at-high-class-sushi-restaurant\/","title":{"rendered":"Why does it taste a little bland when you had tuna at high-class sushi restaurant?"},"content":{"rendered":"

\"\"Tuna at top-end restaurants is light in flavor. Its Akami (red meat) has an indescribable acidity with a delicate harmony between the shari vinegar, the nikiri soy sauce, and wasabi. However, on the other side of the coin, it feels almost like a waste to eat it without a sense of luxury. Of course tuna with delicious akami, also has delicious fatty tuna (toro). And you\u2019ll never get tired of it. It would be easy to polish off 10 pieces as a light snack. Contrary to popular belief, it\u2019s not the high fat content that makes it so easy to eat. However, it is because of that popular belief that many people feel that the big chain store farmed fish with lots of fat<\/span> is more delicious than luxury natural fish.<\/p>\n

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Revision date: April 16, 2019<\/p>\n

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Tuna at top-end restaurants is light in flavor. Its Akami (red meat) has an indescribable acidity with a delicate harmony between the shari vinegar, the nikiri soy sauce, and wasabi. However, on the other side of the coin, it feels almost like a waste to eat it without a sense of luxury. Of course tuna with delicious akami, also has delicious fatty tuna (toro). And you\u2019ll never get tired of it. It would be easy to polish off 10 pieces as a light snack. Contrary to popular belief, it\u2019s not the high fat content that makes it so easy to eat. However, it is because of that popular belief that … Continue reading Why does it taste a little bland when you had tuna at high-class sushi restaurant?<\/span><\/a><\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[67],"tags":[71,26,4,19],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/sushiuniversity.jp\/sushiblog\/wp-json\/wp\/v2\/posts\/1155"}],"collection":[{"href":"https:\/\/sushiuniversity.jp\/sushiblog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/sushiuniversity.jp\/sushiblog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/sushiuniversity.jp\/sushiblog\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/sushiuniversity.jp\/sushiblog\/wp-json\/wp\/v2\/comments?post=1155"}],"version-history":[{"count":15,"href":"https:\/\/sushiuniversity.jp\/sushiblog\/wp-json\/wp\/v2\/posts\/1155\/revisions"}],"predecessor-version":[{"id":4984,"href":"https:\/\/sushiuniversity.jp\/sushiblog\/wp-json\/wp\/v2\/posts\/1155\/revisions\/4984"}],"wp:attachment":[{"href":"https:\/\/sushiuniversity.jp\/sushiblog\/wp-json\/wp\/v2\/media?parent=1155"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/sushiuniversity.jp\/sushiblog\/wp-json\/wp\/v2\/categories?post=1155"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/sushiuniversity.jp\/sushiblog\/wp-json\/wp\/v2\/tags?post=1155"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}