It is Otoro proud of immovable popularity with a sushi topping, can everybody tell it Otoro, Chutoro, the difference of the red meat exactly? It approaches about Otoro not to know unexpectedly this time.
In the first place with the Otoro
The fatty tuna points at the fatty part in the abdomen of the tuna and is you with Chutoro with Otoro, the thing next to it in a well fatty part. There is not fat, and a part removed well is a red meat. I will see it about each characteristic.
Characteristic of the Otoro
The Otoro is removed from the abdomen near a head and is fatty tuna and the rare part where there is only around a one-fifth of the part to be able to call. There are taste of the heavy fat and a texture melting away and includes a lot EPA which is said to be it when it is silky and does DHA and blood letting you activate brain. Vitamin A, D, E are included the double of the red meat or more and are expensive ingredients of the nutritive value.
Characteristic of the Chutoro
I can take the Chutoro out of not only the abdomen but also the part of the back. I can taste a taste and the texture that a red meat and fat were put together with. In fact, there are no clear rule providing that it is Chutoro and distinction between Otoro. The price range becomes cheaper than Otoro.
Characteristic of the red meat
The red meat is the position of the general tuna produced from the back and the backbone outskirts. There are tuna original taste and moderate acidity, and the price is cheaper than fatty tuna, too. In addition, only in around 5% of the fatty tuna, the lipid relatively than fatty tuna has a lot of protein. To the person who wants to refrain from lipid in the eating habits, it may be said that a red meat is a healthy ingredient.
1 kg of Chutoro which there is reason of the bluefin tuna in
Rare part except the Otoro
There is a rare part to a tuna as well as Otoro. I introduce the part that I want to ask for by all means if I see it in sushi bars.
