What is negi-toro in sushi?ネギトロ
This time, I looked into the various names and seasons for sushi negi-toro.
How to call negi-toro
【negi-toro】tuna belly and chopped green onion ネギトロ
First of all, Negitoro is a type of sushi that originated in Japan, and is a method of cooking tuna by pounding it with green onions. It is loved as a gunkanmaki or rice bowl. Although it is different from the other name, for example, there are several similar cooking methods other than Negitoro that were created in Japan and are still popular among the people today. Trotak is Negitoro with pickled radish added. In addition, spicy tuna rolls that use only seared fatty tuna without green onions are also eaten in other countries.
The peak season for negi-toro
Negitoro is made by pounding the fatty part of the tuna, or the meat” such as thenakaochi” or belly part of the tuna, and combining it with green onions and other ingredients. The best season depends on the type of tuna you use.
Bluefin tuna (bluefin tuna): For those caught in the waters around Japan, they are in season mainly during the winter season (December to January).
Southern bluefin tuna (Indian tuna): When southern bluefin tuna caught in the waters around Australia and New Zealand is imported in a “raw” state, the season is from spring to summer (April to June).
Bigeye tuna: Bigeye tuna caught in the waters around Japan is in season from autumn to winter (October to December).
Yellowfin tuna: Yellowfin tuna is mainly produced in Kyushu and Shikoku, and is in season mainly in summer (June to August).
Albacore tuna (albacore tuna): Albacore tuna caught in the waters around Japan is in season from autumn to winter (August to December), but there is no big difference in fat content throughout the year.
