赤み | Lean Cut of Tuna
The lean part of the Tuna (Maguro), Akami is an often overlooked tane by the gluttons drawn to the oily and fatty nodes of flesh found nearer the belly or jaw. That’s a mistake.
At its best, Akami is served in Winter (like other parts of the Tuna) with a striking reddish hue. Brushed with Shoyu as Nigiri is common, but so are marinated Zuke or classic tekka maki (tuna roll). It loosely translates to “lean meat from red”.