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Home » Dishes » Savoury Dishes » Rice Dishes » Sushi » Chu–Toro

Chu–Toro

One of three main cuts from a tuna fish done specially for Japanese sashimi.

Chu–Toro is cut from the side of the fish, just under the skin. It has more fat than the “Akami” cut, less fat than the “O-toro” cut.

It is softer than the “akami” cut, and has a bit more flavour owing to the fat. It is more expensive than Akami, not as expensive as O-toro.

Available any time of year from the fish.

Language Notes

Chu-toro means “medium fat” in Japanese.

Other names

Japanese: Chu–Toro

This page first published: Jun 29, 2004 · Updated: Jun 22, 2018.

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Tagged With: Tuna

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