In Japan, we call it okudo-san. San means somebody like, in high up, so it's very precious. they used to have this kind of system. We cook rice every day with this. The bottom of the pot gets slightly ...

In Japanese cuisine, bluefin tuna is known as maguro, with specific cuts like otoro tuna (the fattiest part of the belly) and chutoro (a medium-fatty cut) commanding the highest prices at seafood ...

"We use different parts of the tuna for the tuna belly sashimi, which is called Otoro. We're using parts of that tuna that we ...