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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||中とろ|'''Chūtoro'''}} is the name for medium fatty [[tuna]]<ref name=American>{{cite book| url= https://books.google.com/books?id=AR_Zq_GIHtAC&pg=PA95|page=95|title=American Tuna: The Rise and Fall of an Improbable Food |first= Andrew F.|last=Smith|publisher=University of California Press|year=2012| isbn= 9780520954151 |
{{nihongo3||中とろ|'''Chūtoro'''}} is the name for medium fatty [[tuna]]<ref name=American>{{cite book| url= https://books.google.com/books?id=AR_Zq_GIHtAC&pg=PA95|page=95|title=American Tuna: The Rise and Fall of an Improbable Food |first= Andrew F.|last=Smith|publisher=University of California Press|year=2012| isbn= 9780520954151 }}</ref> when served in [[sushi]] restaurant. A [[Pacific bluefin tuna|bluefin tuna]] yields ''[[akami]]'' (red meat), chūtoro, and {{nihongo3|pink fatty tuna|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/> |
Chūtoro (中とろ) is the name for medium fatty tuna[1] when served in sushi restaurant. A bluefin tuna yields akami (red meat), chūtoro, and ōtoro (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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