Sushi Visual Dictionary | SushiUniversity


Red flesh fish

Very Fatty Tuna (Ohtoro) Very Fatty Tuna (Ohtoro)

Very Fatty Tuna (Ohtoro)

Among the other parts of tuna, the portion called “jabara” is the fattiest. Stored with ice and matured until it is tender enough. Although too long maturing process will change the color tone and texture; it gets too tender to be rolled into sushi. The marbled part is very rare and expensive. Not stringy and every part is equally fatty with smooth texture.

Main production area

Hokkaido Aomori Wakayama Miyazaki

Famous production area

Ooma Toi Minmaya Aburatsu Funkawan Sado Iki

Season

Autumn-Winter