Negitoro

Negitoro is a popular ingredient used in Japanese cuisine, particularly in the preparation of sushi and sashimi. It is made from finely chopped or ground tuna belly, also known as toro, and green onions, known as negi in Japanese.

History

The use of negitoro in Japanese cuisine dates back to the Edo period, when sushi and sashimi began to gain popularity. The combination of toro and negi was found to be particularly delicious, leading to the creation of negitoro.

Preparation

Negitoro is prepared by finely chopping or grinding the fatty part of the tuna belly. The green onions are then chopped and mixed in with the tuna. The mixture is often seasoned with soy sauce and wasabi to enhance the flavor.

Usage

Negitoro is most commonly used as a filling for sushi rolls, known as maki. It can also be served on top of a small ball of sushi rice, known as nigiri. In addition, negitoro can be used as a topping for donburi, a type of Japanese rice bowl dish.

Health Benefits

Tuna belly is rich in omega-3 fatty acids, which are known to have numerous health benefits, including reducing inflammation and lowering the risk of heart disease. Green onions are a good source of vitamin K and vitamin C, and also have antioxidant properties.

See Also

• Japanese cuisine
• Sushi
• Sashimi
• Tuna
• Green onions