Tuna Sashimi
Japanese Name:
鮪の刺身
Romaji Name:
maguronosashimi
Description
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Tuna sashimi is thinly sliced raw tuna served fresh, often accompanied by soy sauce, wasabi, and pickled ginger. It is a popular Japanese dish that highlights the tuna’s natural flavor and tender texture.
History
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Tuna has been eaten in Japan for centuries, but it was not always as popular as it is today. In the Edo period (1603–1868), tuna was sometimes considered oily and not highly valued. However, over time, especially with the development of refrigeration and improved fishing techniques in the 20th century, tuna became one of the most important fish in Japanese cuisine.
Today, maguro sashimi is among the most popular types of sashimi worldwide. Different parts of the tuna are prized for their taste and texture—for example, akami (lean red meat), chūtoro (medium fatty tuna), and ōtoro (the fattiest, most luxurious cut). Tuna sashimi is now a symbol of Japanese food culture and is enjoyed globally, especially as part of sushi and sashimi dishes.