Air-flown Live French Gillardeau Speciale Oysters
The Jewel of French Gastronomic Heritage
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Hon-Maguro Otoro Saku from Croatia (Bluefin Tuna Belly Block)
Melt-in-your-mouth tuna
Temporarily out of stock
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The Otoro is the fattiest and best part of the Hon-Maguro (bluefin tuna), and is the most desirable for sashimi and sushi. It has a melt-in-your-mouth quality, and incredible flavor. This otoro was sourced from Croatia, and processed by professionals in Osaka, Japan.
1 / 2
Hon-Maguro Otoro Saku from Croatia (Bluefin Tuna Belly Block)
Melt-in-your-mouth tuna
The Otoro is the fattiest and best part of the Hon-Maguro (bluefin tuna), and is the most desirable for sashimi and sushi. It has a melt-in-your-mouth quality, and incredible flavor. This otoro was sourced from Croatia, and processed by professionals in Osaka, Japan.
Temporarily out of stock
Get an email when it’s available again.
Try these instead
Similar finds, available now.
Tasting Notes From The Curator
Saku means “block” in Japan, and refers to the form this Hon-Maguro Otoro takes when it arrives to you. Saku is the form that is commonly used in sushi restaurants as its uniformity is preferred by Japanese chefs for sashimi.
The Hon-Maguro Otoro Saku is the fattiest part of the bluefin tuna, found in its belly. It looks similar to marbled steak, and is filled with umami flavor. It’s texture is soft and creamy, and practically melts in your mouth.
This otoro was sourced from Croatia, and processed by professionals in Osaka, Japan.
Preparation And Pairings
This Hon-Maguro Otoro Saku is perfect for sashimi, sushi, and nigiri. It’s also great as grilled, pan-fried, or seared. Pair with some sake, or even with a light white wine like a Chardonnay or Pinot Blanc.
From Trash To Treasure
Around 300 years ago, during Japan’s Edo period, sushi was quickly becoming the choice of fast food amongst the Japanese people. Even then, toro would be tossed away as trash or useless. This was because, at the time, tuna was caught in present-day Nagasaki and Miyagi, which were far from Edo. Once it got to Edo (present-day Tokyo), the tuna would have lost much of its freshness, especially the fatty parts, and was therefore undesirable. In fact, the only useful part of the tuna then was the akami, which was lean.
But with time, refrigeration, transportation, and preservation technologies progressed, and tuna became a proper industry. This was in the 1960s, a time when the Japanese people’s diet changed drastically, consuming more food with high-fat content. This catapulted toro into the worldwide stardom it enjoys now.
Storage Instructions
Arrives frozen. Keep in the freezer; it will stay at its best for three weeks. Once thawed, it must be consumed within 48 hours.
Saku means “block” in Japan, and refers to the form this Hon-Maguro Otoro takes when it arrives to you. Saku is the form that is commonly used in sushi restaurants as its uniformity is preferred by Japanese chefs for sashimi.
The Hon-Maguro Otoro Saku is the fattiest part of the bluefin tuna, found in its belly. It looks similar to marbled steak, and is filled with umami flavor. It’s texture is soft and creamy, and practically melts in your mouth.
This otoro was sourced from Croatia, and processed by professionals in Osaka, Japan.
This Hon-Maguro Otoro Saku is perfect for sashimi, sushi, and nigiri. It’s also great as grilled, pan-fried, or seared. Pair with some sake, or even with a light white wine like a Chardonnay or Pinot Blanc.
Around 300 years ago, during Japan’s Edo period, sushi was quickly becoming the choice of fast food amongst the Japanese people. Even then, toro would be tossed away as trash or useless. This was because, at the time, tuna was caught in present-day Nagasaki and Miyagi, which were far from Edo. Once it got to Edo (present-day Tokyo), the tuna would have lost much of its freshness, especially the fatty parts, and was therefore undesirable. In fact, the only useful part of the tuna then was the akami, which was lean.
But with time, refrigeration, transportation, and preservation technologies progressed, and tuna became a proper industry. This was in the 1960s, a time when the Japanese people’s diet changed drastically, consuming more food with high-fat content. This catapulted toro into the worldwide stardom it enjoys now.
Arrives frozen. Keep in the freezer; it will stay at its best for three weeks. Once thawed, it must be consumed within 48 hours.
Curated Selection
