Chef versus tuna: Finding the best cut

Chef versus tuna: Finding the best cut
Kuriya head chef Nakagawa Takahiro (left) holds up the 'kama', or collar, of the fish. It's the first piece that's removed, and contains a bit of flesh, but it's usually not on the menu. Once the 'kama' is removed, it's easier to separate the head from the body.
Purchase this article for republication.

BRANDINSIDER

SPONSORED

Most Read

Your daily good stuff - AsiaOne stories delivered straight to your inbox
By signing up, you agree to our Privacy policy and Terms and Conditions.