Negitoro

''Negitoro'' () is minced raw tuna in Japanese cuisine. It is typically made from ''toro'' (the fatty parts of tuna), and served with '' negi'' (green onion). In addition to being an ingredient to sushi of various types, they are used as a rice bowl topping, forming ''negitorodon''.

Origin

Negitoro rolls may have originated in 1964, at a sushi restaurant in the Minowa neighborhood of Tokyo. Chefs at Kintaro Sushi initially prepared them for consumption at staff meals, and they were later offered to customers. After a positive reception, the main location of Kintaro (in Asakusa) added them to its menu.

Another theory credits chef Hiromasa Sasaki with their invention, of the Ginza restaurant Sushi Sasaki.

Etymology

Multiple hypotheses exist.

Combination of green onion and toro part of tuna

''Negitoro'' is so named because it is a combination of '' negi'' (green onion) and ''toro'', which is the fatty parts of tuna. Since the 1980s, with the appearance of new ''toro'' sushi combined with pungent vegetables, the well-matched taste and combination of ''toro'', green onion and ''nori'' seaweed have become popular.

Toro referring to something other than part of tuna

One of the restaurants hypothesized as the origin of the dish claims the dish was so named based on , a dish that was popular around the place at the time.

Negi referring to something other than green onion

In the field of construction in Japan, digging soil from the ground to constructing building is termed ''negiru'' (), and it was hypothesized that the term adopted into ''negiru'' () or ''negitoru'' () to refer to meat being scraped. Tuna fishing groups support the hypothesis. However, dictionary editors question the hypothesis, claiming there is no verifiable usage of the verb form of the adopted word ''negitoru'' (), and thus the hypothesis cannot be sustained.

It has been suggested the ''negitoru'' origin hypothesis emerged after the 2000s, and until the 1990s the mainstream hypothesis on the origin of the ''negitoro'' dish was that the term is a combination of ''negi'' (green onion) and ''toro'' (fatty tuna).

Mass-market product

Negitoro sold to the mass market and distributed into retail channels like supermarkets is mass-produced in fish factories. They use lean meat of various fishes, including, for example, yellowfin tuna, marlin, bigeye tuna, and albacore, then adding additives like vegetable oil, shortening, lard, antioxidants, and condiments. Dedicated fat products for the purpose of ''negitoro'' manufacturing have also been produced.

Japanese consumer groups and magazines have raised concerns about such practices being possibly misleading and raising potential health concerns. However, there are also claims that unprocessed tuna mash is not popular.

Gallery

Kaisendon - sashimi fish bowl - July 2014.jpg, On '' kaisen-don''
Ume shiso soba, negitoro rice (30337331526).jpg, On rice and ''soba''
Negitoro (243099726).jpg, In ''makizushi''
Kaiten-zushi 004.jpg, Kaiten sushi

References

Citations

Bibliography

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* {{Cite book , last= 吉野曻雄 , title=世界大百科事典改訂版 , year=2005 , publisher=Heibonsha

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