Enjoying the smooth and elegant fat
This month Mr. Kono, the master of Sushi RINDA at Meguro, uses Atlantic bluefin tuna caught in Boston, U.S.A.
“I used to work at a sushi restaurant in New York for three years, and there I used Atlantic bluefin tuna. So it’s special for me. The quality is as good as those in Japan and has fine, smooth fat although the body may be larger. The tendon is a little bothering so I slice all pieces of tendon and sinew off of the ‘otoro’ area.”
Mr. Kono preforms a technique called “hagashi” to remove the white tendon. He uses the knife along, not against, the tendon and very carefully removes each of them. Only the truly skilled sushi chefs can do this.
“Boston maguro is more firm so I use a couple pieces of thin sliced meat to make nigiri. This makes more surface to touch the tongue for the fat to melt faster.”
Four layers of sliced otoro are so soft and smooth you don’t even have to chew. The fat melts in a second, leaving only the supreme aroma.