Tasmanian Bluefin Tuna, prized for its rich flavor and buttery texture, is a popular choice for sashimi lovers. Sourced from the cold, clean waters of Tasmania, this fish is known for its freshness and high quality. In sashimi, two key cuts stand out: the back (akami) and the belly (otoro).
Akami, the leaner part from the tuna’s back, offers a deep red color and a firmer texture. It has a clean taste, perfect for those who enjoy a lighter flavor profile.
Otoro, the fatty belly portion, is marbled with rich fat, giving it a pale pink appearance. This cut melts in the mouth with an intense umami flavor, making it a delicacy among sashimi enthusiasts.
Both cuts complement each other, with akami providing a refreshing contrast to the indulgent richness of otoro. When enjoyed together, they offer a well-rounded sashimi experience. YAMASHITA Japanese cuisine made with locally sourced Tasmanian ingredients.