The Sushi Economy (cont’d)

I saw a TV show yesterday about cultivated tunas whose entire bodies were “toro.” A marine biologist from Kinki University who was introduced in the Sasha Issenberg’s book was on the show and confidently talked about his “perfectly cultivated” bluefin tuna. The tunas were from his university-incubated business, A-marine Kindai, and ready to be marketed. “Toro” is the fatty part of tuna. Wild tunas are less fatty than cultivated ones because they have to survive in the open oceans that require strong muscles, which is called “akami”, the red lean part of tuna. “Toro” usually makes up 20 to 30 percent of tuna. On the contrary, the cultivated tunas are pampered in a fish farm and become too “fatty.”

Each “Kindai” tuna is shipped to retailers with a “graduation diploma” from Kinki University. They have designed their own safety certificate program responding to the recent concern over food safety. Do you love tunas with a track record? They are controlled fed from hatchlings to adulthood. Celebrities on the show were very happy with tasting the cultivated tuna toro over the wild one’s. After watching it, I felt like eating sushi and going jogging at the same time…

 
A-marine Kindai website

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