大とろ | Strong fatty tuna from jaw
Type: Akami.
Season: All-year.
“Kama” refers to the flesh collar, jaw and gill area of the Tuna (Maguro) and is one of the fattiest parts of the Tuna. It’s also one of the scarcest, with limited meat available. Some sushi chefs, including Jiro himself, find it inappropriate for nigiri because it leans towards “fishy”. It’s also incredibly oily, which is why the Mrs. had a tough time even finishing her nigiri the one time she had it. That, plus the scarcity-driven cost, makes Kama-Toro a rare sight at the average sushiya.
