The Difference Between Otoro and Akami: Delicacies of Japanese Cuisine at Doorsea Restaurant
Japanese cuisine is famous for its refinement, respect for fresh ingredients, and unique combinations of textures and flavors. One of the brightest representatives of this culinary culture is bluefin tuna, whose meat is divided into different categories, each with its own character. Among them, Otoro and Akami stand out as two facets of gastronomic perfection.
Otoro: The Oily Delicacy
Otoro is the fattiest and most tender part of the tuna, located in the belly area of the fish. It is the most expensive tuna in the world. Its rich flavor and creamy texture make Otoro a true symbol of luxury.
Otoro is the choice of connoisseurs who appreciate complex taste sensations. This part of the tuna is perfect for sushi and sashimi, where minimal processing allows its natural beauty to shine.
Akami: Purity and Intensity of Flavor
Akami is the lean part of the tuna, located closer to the back area. It is valued for its density and clean taste.
Akami is the perfect choice for those who prefer a more expressive flavor without the fattiness. It is served as sashimi, sushi, or used to create exquisite Japanese dishes.
The difference between Otoro and Akami lies not only in their fat content but also in the sensations they provide. While Otoro is velvety luxury, Akami is purity and intensity. By trying both, you will understand that each piece of tuna is unique.
Doorsea Restaurant offers guests the opportunity to enjoy true Japanese quality.
