Red flesh
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Kamatoro
【Nigiri sushi: Akami】
Kamatoro refers to the area from the gills to the area right above the first pectoral fin. It is known as “Shimofuri” or marbled meat. There are no veins in this part so the meat is soft and the marbling is more detailed than Otoro, so it is sticky and melts in your mouth. The balance of fat and sweetness in this part is unparalleled. It can be said that Otoro (such as Shimofuri and Jabara) of tuna is the representative part of toro tuna.