Akami

Toro is the fatty meat of tuna served as sushi or sashimi. Toro, often abbreviated form of toro-keru, is one of two categories of Japanese tuna, otherwise known as maguro. The maguro counterpart, zuke (漬け), refers to raw lean tuna and is often marinated in soy sauce, mirin, and/or sake. Toro is usually cut from the belly or outer layers of the Pacific bluefin tuna. The etymology of the name comes from the fact that the meat has a creamy texture. According to the Sushi: The Complete Guide by Masuo Yosino, a customer at the Yoshino Sushi Honten named it as toro melts in your mouth.

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