Otoro of “hagashi” so smooth and fluffy
The master of Sushi Hisaichi, Mr. Ichiro Deguchi, selected 120-kilo “hon-maguro” (bluefin tuna) from Shiogama in Miyagi Prefecture, fairly fatty for June maguro.
Mr. Deguchi makes nigiri with “hagasi” of this maguro. Hagashi is made by carefully peeling off only the white tendons between the layers of meat to make it easier to eat. Usually sinewy part such as “kama-shita” (the rare part below the collar of tuna) or the back meat is served as hagashi, but Mr. Deguchi makes hagashi from a part of “otoro” (extra fatty part of belly) called “jabara” (translates to snake’s stomach).
“When you use the finest maguro aged for a week, the tendons shouldn’t bother in the mouth. Even so it makes a great difference when thin layers of tendon are removed carefully. You would feel the difference in the texture of the meat when on the tongue. ”
“Hagashi” meat is as soft and smooth as silk. You would be surprised how finest fat of maguro melts like powder snow.