{"id":728,"date":"2018-04-09T07:59:07","date_gmt":"2018-04-08T22:59:07","guid":{"rendered":"https:\/\/sushiuniversity.jp\/sushiblog\/?p=728"},"modified":"2025-07-02T11:01:56","modified_gmt":"2025-07-02T02:01:56","slug":"what-is-the-difference-between-the-taste-of-marbled-and-lined-fatty-tuna","status":"publish","type":"post","link":"https:\/\/sushiuniversity.jp\/sushiblog\/what-is-the-difference-between-the-taste-of-marbled-and-lined-fatty-tuna\/","title":{"rendered":"What is the difference between the taste of marbled and lined fatty tuna?"},"content":{"rendered":"

It is often said that when you eat Otoro, it melts in your mouth like a snowflake. With its smooth texture and rich flavor, it is enormously popular. Otoro is located on the belly side near the head and can be divided into two types.<\/p>\n

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The appearance of Otoro shimofuri<\/figcaption><\/figure>\n

Marbled tuna<\/span>\u00a0(Shimofuri)<\/span> is the part in which it looks like the fat has fallen like a frost and melts like snow on your tongue then leaving only the umami taste. By cutting thinly and widely at an angle to the saku, a delicate flavor and aroma are produced.<\/p>\n

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This is beef shimofuri meat.<\/figcaption><\/figure>\n

By the way, “shimofuri” refers to the finely woven pattern of fat between the muscle fibers of meat. The fat between the muscle fibers is called “sashi,” and the finer it is, the higher the quality of the meat.<\/p>\n

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The appearance of Otoro Jabara<\/figcaption><\/figure>\n

The lined fatty tuna (Jabara)<\/span> is the part that has white fat lines running through it. When you first take a bite, surge of aroma and umami flavor fills your mouth. After that, the potent fatty umami fills your mouth. Cut the Jabara into thick, slightly shorter pieces and make nigiri sushi.<\/p>\n

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The appearance of jabara<\/figcaption><\/figure>\n

The original meaning of jabara is a structure of repeated “mountain folds and valley folds” made of a wide variety of materials. The name was chosen because of the similarity of this shape to the appearance of otoro. In English, it is called bellows<\/a><\/span>.<\/p>\n

The way the fat melts in your mouth differs between Jabara and Shimofuri, so which you like better depends on preference.<\/p>\n

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The appearance of Otoro aburi<\/figcaption><\/figure>\n

Some people find the fat in Otoro to be too rich. By searing it, the excess fat is removed and the moisture is evaporated, so the umami components are concentrated, and adding a savory aroma enhances the flavor.<\/p>\n

Related contents: TYPES OF TUNA<\/a><\/span><\/p>\n

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We hope this information will be helpful.<\/p>\n

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Revision date: July 2, 2025<\/p>\n

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It is often said that when you eat Otoro, it melts in your mouth like a snowflake. With its smooth texture and rich flavor, it is enormously popular. Otoro is located on the belly side near the head and can be divided into two types. Marbled tuna\u00a0(Shimofuri) is the part in which it looks like the fat has fallen like a frost and melts like snow on your tongue then leaving only the umami taste. By cutting thinly and widely at an angle to the saku, a delicate flavor and aroma are produced. By the way, “shimofuri” refers to the finely woven pattern of fat between the muscle fibers of … Continue reading What is the difference between the taste of marbled and lined fatty tuna?<\/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":[2],"tags":[71,66,26,14],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/sushiuniversity.jp\/sushiblog\/wp-json\/wp\/v2\/posts\/728"}],"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=728"}],"version-history":[{"count":25,"href":"https:\/\/sushiuniversity.jp\/sushiblog\/wp-json\/wp\/v2\/posts\/728\/revisions"}],"predecessor-version":[{"id":6825,"href":"https:\/\/sushiuniversity.jp\/sushiblog\/wp-json\/wp\/v2\/posts\/728\/revisions\/6825"}],"wp:attachment":[{"href":"https:\/\/sushiuniversity.jp\/sushiblog\/wp-json\/wp\/v2\/media?parent=728"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/sushiuniversity.jp\/sushiblog\/wp-json\/wp\/v2\/categories?post=728"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/sushiuniversity.jp\/sushiblog\/wp-json\/wp\/v2\/tags?post=728"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}