Akami at 80 degrees: Soy-marinated · 364

The lean red flesh, low in fat, where tuna's own savoury depth and faint acidity come through most clearly. It is the foundation of sushi and the classic candidate for a soy marinade. Clear ruby colour, with no iridescent sheen across the cut surface. Lean red meat — freshness shows as gloss, not marble.

Colour, sinew, where the fat sits, and thickness are what you check before you pay. Ask for the thickness that matches “Soy-marinated.” Use 80 degrees and 80 when you cook. Salt after you know the job. Do not play with undercooked meat. At the counter, read the use on Akami before the photograph. 80 degrees is the internal heat, “Soy-marinated” is the dish, and 80 is the stage of the fire. Marbling alone does not split stew from grill. Ten minutes in soy is enough to multiply the savouriness without cooking the surface.

At the counter, read the use on Akami before the photograph. 80 degrees is the internal heat, “Soy-marinated” is the dish, and 80 is the stage of the fire. Marbling alone does not split stew from grill. Ten minutes in soy is enough to multiply the savouriness without cooking the surface.