Toro

While a fat belly is a generally unfortunate thing to have, it’s considered culinary gold in Japanese cuisine. Toro, cut from the underside of the tuna, is one of the most treasured ingredients in sushi and sashimi.

The difference between chutoro and otoro refers to where the meat comes from. Chutoro, or “middle toro,” is posteriorly located on the tuna. Otoro, on the other hand, comes from the area just below the head and is considered much higher quality. The best of the best.

Toro is characterized by a pearly pink tint, with creamy white marbling similar to that of beef. True appreciation of this delicacy, however, is experienced not with the eyes but with the mouth. The combination of its delicate flavor and buttery, melt-in-your-mouth texture induces pure, unadulterated nautical bliss.

When the weather gets colder, the toro gets tastier. Tuna pack on the pounds during the winter to keep warm, and as a result, they’re more flavorful than ever. Although it’s available at Zama year-round, winter is the perfect time to enjoy toro – whether it’s your first time or your fiftieth.