Part of Tuna for Sushi

Here’s something that many may not know about Maguro(Tuna) or may not know what parts of the maguro we use here in Japan. I have seen some shows on TV when I was in the US and other countries, alot saw that they throw away good parts of the maguro. Here in Japan we usually don’t waste the whole fish, we use every part of the tuna for different sushi and dishes.

I will explain the parts of the tuna, where they are located, and what type of dish it is used for. I hope that the photo above is clear for you to understand what I’m about to explain. I will explain from the top and go clock wise in order.

• Senaka: Is the center back part of the tuna, this part is mainly used for Sashimi and Chutoro Sushi. You can find this in any Sushi Restaurant and in fish markets that sell parts. This one of my favorite part to eat, cause it has a Medium level Fatty and usually not so expensive in sushi restaurants. *You may have to request this in Sushi Restaurants.

• Seshimo: Is the lower back part of the tuna, this part is mainly used for Sashimi and Chutoro Sushi. You can find this in any Sushi Restaurant and in fish markets that sells parts. *You may have to request this in Sushi Restaurants.

• Akami: Is the middle part of the tuna, this is the leaner part of the tuna. You can find this any where in Supermarkets, Sushi Restaurants, and markets. This is used in most sushi rolls, sashimi dishes, and sushi sets trays. My kids love this part of the tuna, cause it doesn’t have to much fatty and oil.

• O Te-ru: Is the tail part of the tuna. I’m not sure if you can find this in your country, It would have to be a Japanese Restaurant that server fish as their main course specialty. In Japan we use this part to make Steaks on the grill or at BarBQs and also have deep fried dish for this.

• Harashimo: Is the lower stomach part of the tuna, this part is also used for Sashimi, Otoro, and Chutoro. You may find this in Sushi Restaurants, but you may have to ask for it when ordering. This part is also very good, but it could be a little expensive. Due to it is very fatty and oily, the more fatty and oily the part of the tuna the more expensive it gets.

• Haranaka: Is the center stomach part of the tuna, this part is used for both Sashimi and Chutoro. You may find this in Sushi Restaurants, but you may have to ask for it when ordering. This part of the tuna is very good.

• Harakami: Is the upper stomach part of the tuna, this part is also used for Sashimi and Otoro. You may find this in Sushi Restaurants, but you may have to ask for it when ordering. This part is also very good, but it could be a little expensive. Due to it is very fatty and oily, the more fatty and oily the part of the tuna the more expensive it gets.

• Kama Toru: Is one part of the neck side of the tuna, this part of the tuna is used in Sushi, and in Donburi. You may find this in Fish Restaurants that specialty in fish menus. I haven’t tried this part of the tuna, but I have got a lot feed back that it’s very delicious.

• Kama: Is one part of the neck side of the tuna, this part of the tuna is used in Sushi, and in Donburi. You may find this in Fish Restaurants that specialty in fish menus. I haven’t tried this part of the tuna, but I have got a lot feed back that it’s very delicious.

• Noten: Is the upper head part of the tuna, this part of the is used in Soups, Donburi, and Grilled. You may also find this in Fish Restaurants that specialty in fish menus. I haven’t this part of the tuna also, I’m still waiting on my friends feedback on this.

• Hohoniku: Is the cheek part of the tuna, this part is mostly used for Nabe Meals(Hot pots). I haven’t tried this yet cause its very hard to find this part of the fish in the supermarkets. This maybe hard to find in your area. I have tried this as a Nabe dish and it’s very delicious.

• Sekami: Is the upper back part of the tuna, this part is used for Sashimi and Chutoro. This part of the tuna you can find in most Sushi Restaurants. You may have to ask for it when ordering. This part of the tuna is very tasty and it has about medium fatty and oil on it.

Source: www.naokoscooking.com

See Also: ramen, sushi tei

Bagaimana Sushi Mendunia?

Alih Bahasa Oleh: Ratih

Tuna tidak perlu dipromosikan di Jepang, karena merupakan seafood terpopuler disana. Setiap tahun permintaan ikan tuna begitu besar. Nikkatsuren, Federasi Pencinta Ikan Tuna meluncurkan “Hari Tuna” (Maguro no hi). Hari itu, para penjual tuna memajang poster-poster dan membagikan kartu-kartu resep. Tanggal 10 Oktober merupakan tanggal pertama kalinya ikan tuna muncul dalam literatur Jepang, dalam koleksi puisi klasik abad 8 yang dikenal dengan Man'yoshu. Kebetulan tanggal 10 Oktober bertepatan dengan peringatan Hari Olahraga Nasional Jepang. Sehingga, Goro-kun si tuna sportif merupakan cara efektif untuk mempromosikan kebudayaan nasional Jepang, makanan sehat demi kehidupan yang aktif, dan liburan bersama keluarga.

Di luar Jepang, tuna mentah tidak dianggap lezat pada awalnya. Ide soal ikan mentah yang diiris tipis bukanlah sesuatu yang mudah diterima dalam kebudayaan masyarakat lain. Hanya sedikit makanan Jepang yang muncul di media Amerika Serikat setelah Perang Dunia kedua. Baru pada tahun 1960-an artikel tentang sushi muncul di sebuah majalah gaya hidup seperti Holiday dan Sunset. Tapi resep yang ditawarkan adalah sushi dengan bahan udang bukan ikan mentah yang dibungkus nasi. Pada tahun 1972, New York Times meliput tentang pembukaan sebuah restoran sushi dengan artikel berjudul “Wake Up Little Sushi!” review restoran ini menggiring pembaca untuk lebih mengenal sushi termasuk penciptanya di Amerika Utara. Tahun 1970-an memang tahun menanjaknya popularitas sushi di Amerika Utara, Eropa dan Amerika Latin. Sushi menjadi bagian dari fashion, “sushi” lip gloss diambil dari warna merah tuna mentah hingga “wasabi” cat kuku, berwarna hijau muda seperti warna daging alpukat.

Popularitas sushi berpengaruh pada naiknya penjualan ikan tuna di Jepang. Pada tahun 1984 dari 957 ton menjadi 5235 ton. Permintaan ikan tuna sebagai bahan utama sushi di dunia cukup mengejutkan. Hal ini diikuti dengan maraknya restoran sushi di berbagai belahan dunia, baik Asia maupun Eropa. Kendala cuaca kadang menjadi kendala dalam pengiriman sushi. Namun hal ini tidak menjadi kendala para pemilik restoran untuk memesan ikan tuna langsung dari Jepang.

Sushi kemudian menjadi bagian dari kehidupan bergengsi. Sushi disediakan bukan hanya di gerai-gerai atau restoran namun menjadi salah satu menu andalan hotel mewah. Maka permintaan chef ahli sushi pun meningkat. Demi memberikan kebutuhan akan chef di restoran-restoran dan hotel-hotel mewah, sebuah sekolah khusus didirikan di Tokyo, bernama Sushi Daigaku (Universitas Sushi) menawarkan sertifikat sushi bagi para siswanya. Sushi kemudian identik dengan budaya Jepang dimata dunia.

Sumber:

Watson, James I and Melissa I Caldwell (Editors). 2005. The Cultural Politics of Food and Eating: A Reader. Oxford: Blackwell Publishing