The belly towards the tail. It runs through with sinew, so it is scraped rather than sliced — this is the cut behind negitoro, the minced tuna and spring onion filling.
Profile
Fat55
Umami75
Rarity40
Price40
Pairs with
Negitoro90
Simmered60
Recommended cooking
MincedNegitoro
Scraped from the sinew with a spoon and folded through chopped spring onion, it makes the best gunkan topping there is.
How to pick it
The flesh between the sinews should look bright and glossy, never dull.
Keep exploring
All cuts
Temperatures are guidance for whole-muscle cuts. Ground meat and poultry need 71°C / 160°F throughout.