Chutoro is is the name for medium fatty tuna when served in sushi restaurants and has a well-balanced flavor and gives you a gentle sensation on your tongue. Used a lot throughout the year, it claims the most devotees of any sushi ingredients. It was not called toro until the early years of the Taisho Period (1912 – 1926), and was not popular in sushi in those days.
Dark meat toro has plenty of fat on it, providing the unique rich taste of tuna. The toro from below the first dorsal fin is delicious.
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