Toro

Toro is the prized fatty belly section of bluefin tuna, highly valued in Japanese cuisine, particularly for sushi and sashimi. There are two main types: ō-toro (very fatty, from the lowest part of the belly) and chū-toro (medium-fatty, from the middle belly).

When shopping, look for vibrant pink-red color with visible white fat marbling. Premium toro should be served raw because cooking would waste its delicate flavor and buttery texture. For home preparation, use an extremely sharp knife to slice against the grain.

Toro pairs beautifully with minimal seasoning—just a touch of soy sauce and wasabi. Due to its richness, it's typically served in small portions as a luxurious centerpiece of a meal.