青森県·海鮮
Oma Bluefin Tuna
The moment it touches your mouth, the fatty otoro melts away. The fat, which should be cold, softens with your body temperature, leaving only a mellow sweetness on your tongue—this is the true power of wild bluefin tuna landed in Oma, at the northernmost tip of Honshu. The Tsugaru Strait, where the Kuroshio, Tsushima, and Kuril currents collide, is a rich fishing ground where firm-fleshed squid and sardines thrive. The tuna that follow these prey and grow fat through line fishing are characterized by their deep red flesh and intense flavor. As you chew, a subtle acidity and the umami of high-quality protein gradually spread across your palate. From autumn to winter, when the fat content is at its peak, the otoro from the front part of the belly becomes an exquisite, melt-in-your-mouth delicacy. The dignified umami of the lean red meat meets the sweetness of the fatty portions. It is a bounty of the strait that reveals different expressions within a single fish.
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