【Nigiri sushi: Akami】
While there is no clear standard, young Pacific (Kuro maguro) that are 20 kg or lighter is called Meji-maguro or Meji. Although still immature, the taste of the fat that thinly lines the stomach meat is neater and seems like better quality than the adult fish. It also has the sourness unique to Tuna and tastes far better than Tuna that has been poorly frozen. Especially Meji-maguro caught in fixed net fishing is one type of sushi topping that you really should try. The market receives a large inventory of this Tuna that weighs between 2 to 5 kg and the bigger it is, the fatter and better it is.
Its season is early summer, just when the Pacific Bluefin Tuna taste loses its luster. However, some people find the fat to be light without the impact of the fatty Pacific Bluefin Tuna. 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.
What are Meji, Chubou and Maguro?