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{{Short description|Fish product}} |
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'''Akash chauhan''' is <u>''<small>struggling actor</small>''</u>. |
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{{Italic title|reason=[[:Category:Japanese words and phrases]]}} |
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[[File:Rokusanen Wakayama Japan07s5.jpg|thumb|Chūtoro sushi]] |
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[[File:Rokusanen Wakayama Japan08bs.jpg|thumb|ōtoro sushi]] |
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{{nihongo3||中トロ|'''Chūtoro'''}} is the name for medium fatty [[Tuna as food|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/> |
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Now working hard for achieving her dream of becoming ''<sup>actor/model</sup>''. They do lot of struggle for their dream. Now in some of few years we can see them in films as well as in serials. |
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==References== |
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Akash -said '''"everything is done by hard work but talent that we got use in positive manner"''' |
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{{reflist}} |
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Now only this information given by the Akash chauhan |
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==References[[Www.newactorakash.com]]<ref>{{Cite web|url=Www.google.com|title=Akash|last=Chauhan|first=Akash|date=Wikipedia|website=Akash new actor|archive-url=|archive-date=|dead-url=|access-date=}}</ref>== |
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{{Sushi}} |
{{Sushi}} |
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{{DEFAULTSORT: |
{{DEFAULTSORT:Chutoro}} |
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[[Category: |
[[Category:Tuna]] |
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{{Japan-cuisine-stub}} |
{{Japan-cuisine-stub}} |
Chūtoro (中トロ) is the name for medium fatty tuna when served in sushi restaurants.[1]Abluefin tuna yields akami (red meat), chūtoro, and ōtoro (大トロ, 大とろ, pink fatty tuna).
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.[1]
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