Nigiri of the most precious “otoro” of “kama-shita”
“Maguro” (tuna) which Mr. Jun Kanai, the master of Sushi Mana, uses in April is “otoro” (extra-fatty part of tuna) of “kama-shita” popularly called as “kama-toro.” Kama-shita is found below the collar of tuna. It is extremely rare for only a small amount can be cut from a big tuna.
“Kama-toro is deliciously fatty and the flavor is very impressive. So I use it whenever available. I’m not so obsessed with the aging but I put it in a box full of ice and let rest for four days to one week because kama-toro is fibrous.”
Kama-toro has evenly spread fat like marbled beef so it melts fast. When in mouth, it only takes a couple of seconds for the sweet fat to cover your tongue. This is a huge impact.