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Toro (Japanese: トロ, translating to "melting") is the fatty meat of tuna [1] [2] [3] served as sushi [4] or sashimi. It is usually cut from the belly or outer layers of the Pacific bluefin tuna (the other fish known for similar meat is bigeye tuna). [5] Good-quality toro is said to create a "melting" sensation once placed in the mouth. [1]
"Sashimi-grade" fish is caught by individual handline. As soon as the fish is landed, its brain is pierced with a sharp spike, and it is placed in slurried ice. This spiking is called the ikejime process, and the instantaneous death means that the fish's flesh contains a minimal amount of lactic acid. This means that the fish will keep fresh on ...
Maki-zushi (巻き寿司, rolled sushi) consists of rice and other ingredients rolled together with a sheet of nori. [4] [2] [3] Chu maki (中巻き, medium roll) is a medium-sized rolled maki sushi usually containing several ingredients [2] Futo maki (太巻き, large or fat roll) is a thick rolled maki sushi containing multiple ingredients [4 ...
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Inarizushi (稲荷寿司, お稲荷さん): Fried tofu packet braised in sweet soy sauce stuffed with sushi rice (no fillings) Oshizushi (押し寿司): A pressed sushi using cured or cooked fish, most commonly mackerel. Meharizushi (めはり寿司): Sumeshi wrapped in Takana leaves. Unique to Wakayama Prefecture.
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In a medium saucepan, combine the rice, water, mirin, vinegar and sugar and bring to a boil. Cover and cook over low heat for 20 minutes. Fluff the rice.