In the days when freezing technology was not developed, the toro part was not eaten raw, but boiled with green onions in a soy sauce-flavored pot. The red meat was soaked in soy sauce and eaten raw with "zuke". It seems that Toro had topped soy sauce and was not suitable for this cooking method.
Now, when I think of "leek", I think of chicken and green onion yakitori. I'm wondering whether to make sauce or salt.
Today, I bought a small Indian tuna with a fence at the "Tuna Tsugawa" store in the Odawara building of the "Tsukiji Fish Bank" and decided to drink home. It's good for my wallet.
There are plenty of sizes and types. If you are kind enough to consult with me about tuna, please.
(I photographed with permission from the shop.)
It's always delicious.
