Tuna, also known as Maguro in Japanese, is a pelagic fish popular for being consumed as food. With delicious taste and useful nutrients, tuna has simply become one of the secret ingredients for today’s recommended fish-inspired dishes. Obviously, a tuna may possess a maximum length of up to 4.5 meters, with the average weight of 680 kilograms or above. Considered a large-sized saltwater fish, many parts of a tuna can be cooked into a variety of delectable menus, particularly sushi and sashimi.

         For easy menus like sushi and sashimi, major parts of the tuna can be described as Akami, Chutoro, and Otoro.


Maguro No Akami1


         Akami is pure red meat obtained from the middle part of a tuna. In addition to deep red color, fat-free Akami also offers exceptionally soft and sparkling flavor when it is consumed rare. As Akami is the main and most meaty part of a tuna, it is the cheapest cut on the fish.

        Toro is tuna flesh naturally high in fat, is broken up into two subtypes.




        Chutoro is medium fatty meat found next to Akami moving down towards the belly portion of the fish. Chutoro unveils a mixture of deep red and less-fat meat, ensuring naturally soft and sweet taste for every bite. This type of tuna flesh is available at fairly expensive prices.



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        Otoro is the fattiest part of a tuna. As Otoro is rare and considered the most desired part of the tuna, it is incredibly expensive comparing to other types of tuna meat. Similar to high-quality Wagyu beef, Otoro slices are famous for their mouthwatering marbled texture and fat content. The marbled melt-in-the-mouth Otoro can always guarantee diners with highly exquisite softness and naturally sweet taste. Otoro is selected for many favorite menus preferred by millions of people across the world.

        Aside from the three types of tuna meat mentioned above, a few more parts of this edible fish can also be cooked into various delightful dishes.




         Noten is soft and fresh meat found around a tuna’s top of its head. Slightly similar to Chutoro, Noten contains a more visible marbling texture, with a larger amount of chewy tendon and fat.




        Honniku is soft-flavored meat obtained from a tuna’s cheek. Basically, Honiku is chewy and contains less fat. Some people even agree that Honiku surprisingly tastes like beef.




        Kama is fleshy and fatty meat of a tuna’s chin. Finely grilled Kama is always preferable. As a traditional way of consuming Kama, diners are suggested to slice the meat into thin pieces before eating.




        Kama-Toro is chewy meat found at a tuna’s back cheek. With fatty meat like Otoro, Kamatoro has become a must-try part, where unforgettably delicious taste, derived from visible marbling texture of the fish, can be experienced when it is finely sliced.




        Teru is a cut on a tuna’s tail. In fact, Teru is a red chewy tendon that turns slightly crispy when it is cooked. For tuna lovers, Teru is preferred to be grilled into flavorful fish steak or boiled to get nicely clear soup.

        According to the above-mentioned facts, you are genuinely recommended to try those appetizing parts of the tuna for your next visit to a sushi or sashimi restaurant. Admittedly, Akami, Chutoro, and Otoro are variously available at fine-dining Japanese restaurants across the city. However, for other specific parts of the fish, please ask your favorite chef to fulfill you and your loved ones with a variety of tuna-inspired dishes. You will finally agree that eating tuna can be delightful and irresistible indeed!