{"id":26,"count":24,"description":"Maguro or tuna was considered as trash fish, not preferred during the Edo period and its fatty part was discarded. A maturing period of 4-10 days is set in order to bring out best in maguro such as a fine sourness and faint sweetness of fat. Its sleek, shiny looking deserves the title of \u201cking of sushi\u201d. And there are actually 3 main grades of maguro or tuna that are commonly served including Akami being the darkest red, slightly lighter one is Chu toro and the lightest of the three, Otoro.","link":"https:\/\/sushiuniversity.jp\/sushiblog\/tag\/maguro\/","name":"Maguro (Tuna)","slug":"maguro","taxonomy":"post_tag","meta":[],"_links":{"self":[{"href":"https:\/\/sushiuniversity.jp\/sushiblog\/wp-json\/wp\/v2\/tags\/26"}],"collection":[{"href":"https:\/\/sushiuniversity.jp\/sushiblog\/wp-json\/wp\/v2\/tags"}],"about":[{"href":"https:\/\/sushiuniversity.jp\/sushiblog\/wp-json\/wp\/v2\/taxonomies\/post_tag"}],"wp:post_type":[{"href":"https:\/\/sushiuniversity.jp\/sushiblog\/wp-json\/wp\/v2\/posts?tags=26"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}