{"id":818,"date":"2018-03-26T15:02:58","date_gmt":"2018-03-26T06:02:58","guid":{"rendered":"https:\/\/sushiuniversity.jp\/sushiblog\/?p=818"},"modified":"2023-12-15T13:43:31","modified_gmt":"2023-12-15T04:43:31","slug":"cant-miss-tokyo-sushi-toppings-meji-maguro","status":"publish","type":"post","link":"https:\/\/sushiuniversity.jp\/sushiblog\/cant-miss-tokyo-sushi-toppings-meji-maguro\/","title":{"rendered":"Can’t-miss Tokyo sushi toppings (Meji Maguro)"},"content":{"rendered":"

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Meji Maguro (AKA: Meji)<\/span> caught in fixed net fishing is one type of sushi topping that you really should try. Meji is the larval fish of Pacific bluefin tuna, made and served at expensive restaurants, but not usually available as Edo-style sushi. Its fat is lighter and it doesn\u2019t have the impact that fatty tuna has. Efforts are put into seasoning to avoid this. Using a pinch of ginger, Japanese basil or onion between the topping and rice, along with the wasabi, really brings out the fresh flavor of the young fish as well as the sweetness of this fatty part.<\/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: March 26, 2018<\/p>\n

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Meji Maguro (AKA: Meji) caught in fixed net fishing is one type of sushi topping that you really should try. Meji is the larval fish of Pacific bluefin tuna, made and served at expensive restaurants, but not usually available as Edo-style sushi. Its fat is lighter and it doesn\u2019t have the impact that fatty tuna has. Efforts are put into seasoning to avoid this. Using a pinch of ginger, Japanese basil or onion between the topping and rice, along with the wasabi, really brings out the fresh flavor of the young fish as well as the sweetness of this fatty part. Related contents: TYPES OF TUNA [sc_apply url=”https:\/\/sushiuniversity.jp\/apply\/”] We hope … Continue reading Can’t-miss Tokyo sushi toppings (Meji Maguro)<\/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":[72,71,66,26,14,37,4],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/sushiuniversity.jp\/sushiblog\/wp-json\/wp\/v2\/posts\/818"}],"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=818"}],"version-history":[{"count":17,"href":"https:\/\/sushiuniversity.jp\/sushiblog\/wp-json\/wp\/v2\/posts\/818\/revisions"}],"predecessor-version":[{"id":5018,"href":"https:\/\/sushiuniversity.jp\/sushiblog\/wp-json\/wp\/v2\/posts\/818\/revisions\/5018"}],"wp:attachment":[{"href":"https:\/\/sushiuniversity.jp\/sushiblog\/wp-json\/wp\/v2\/media?parent=818"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/sushiuniversity.jp\/sushiblog\/wp-json\/wp\/v2\/categories?post=818"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/sushiuniversity.jp\/sushiblog\/wp-json\/wp\/v2\/tags?post=818"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}