Japanese sushi (tuna varieties)

Japanese sushi features various tuna types, each with unique qualities. The most common is *maguro* (red tuna), known for its firm texture and mild flavor, often served as nigiri or sashimi. *Chūtoro* is a medium-fat cut from the belly, offering a richer, smoother taste with a balanced texture. *Otoro* is the fattiest part, prized for its melt-in-the-mouth tenderness and intense flavor. These cuts are graded by fat content and marbling, influencing their flavor and texture. Each variety reflects different harvesting methods and grading standards, making tuna a highly valued ingredient in sushi cuisine.