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[[File:Rokusanen Wakayama Japan07s5.jpg|thumb|Chūtoro sushi]] |
[[File:Rokusanen Wakayama Japan07s5.jpg|thumb|Chūtoro sushi]] |
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[[File:Rokusanen Wakayama Japan08bs.jpg|thumb|ōtoro sushi]] |
[[File:Rokusanen Wakayama Japan08bs.jpg|thumb|ōtoro sushi]] |
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{{nihongo3||中トロ|'''Chūtoro'''}} is the name for medium fatty [[ |
{{nihongo3||中トロ|'''Chūtoro'''}} is the name for medium fatty [[tuna]] when served in [[sushi]] restaurants.<ref name="American">{{cite book |last=Smith |first=Andrew F.|title=[[American Tuna: The Rise and Fall of an Improbable Food]] |publisher=[[University of California Press]] |year=2012 |isbn=9780520954151 |page=[https://books.google.com/books?id=AR_Zq_GIHtAC&pg=PA95 95]}}</ref> A [[Pacific bluefin tuna|bluefin tuna]] yields ''[[akami]]'' (red meat), chūtoro, and {{nihongo3|pink fatty tuna|大トロ, 大とろ|[[ōtoro]]}}. |
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''Chūtoro'' is usually found near the skin on the back and belly. It combines the lighter but deep, slightly bitter flavor of an ''akami'' with the sweet tenderness of an ''ōtoro''. It is quite expensive and usually served only on special occasions.<ref name=American/> |
''Chūtoro'' is usually found near the skin on the back and belly. It combines the lighter but deep, slightly bitter flavor of an ''akami'' with the sweet tenderness of an ''ōtoro''. It is quite expensive and usually served only on special occasions.<ref name=American/> |
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