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Akami vs Chutoro

Two cuts people weigh against each other at the counter — here is what actually separates them.

Side by side

AkamiChutoro
Fat 30 75
Umami 88 90
Rarity 50 80
Price 60 88

Akami

Lean loin · red meat

The lean red flesh, low in fat, where tuna's own savoury depth and faint acidity come through most clearly. It is the foundation of sushi and the classic candidate for a soy marinade.

RawAs is, or marinated

Clear ruby colour, with no iridescent sheen across the cut surface.

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Chutoro

Medium fatty belly

The meeting point between the savour of the lean loin and the fat of the belly. If otoro is spectacle, chutoro is balance — which is why it usually anchors a course rather than closing it.

RawSashimi

Pink flesh with fine white fat lines showing faintly through rather than sitting on top.

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Which one to buy

  • Better forAkami : Chutoro
  • Sushi & sashimiAbout the same95 : 95
  • Soy-marinatedAkami80 : —
  • TatakiChutoro— : 50

Other comparisons

→Kama vs Otoro→Kama vs Akami→Otoro vs Chutoro→Akami vs Tail belly→Chutoro vs Tail belly→Akami vs Otoro→Kama vs Chutoro

All cuts

Beef Primals

→Chuck→Ribeye→Striploin→Sirloin→Round→Brisket→Short plate→Flank→Shank→Head & cheek→Oxtail

Pork Primals

→Jowl→Shoulder→Picnic shoulder→Loin→Tenderloin→Belly→Leg→Hock & trotter

Lamb Primals

→Neck→Shoulder→Rack→Loin→Leg→Shank→Breast

Chicken Portions

→Breast→Wing→Thigh→Drumstick→Tenderloin→Oyster

Beef Offal Map

→Tongue→Heart→Liver→Rumen→Omasum→Abomasum→Small intestine→Large intestine

Bluefin Tuna Cuts

→Kama→Akami→Otoro→Chutoro→Tail belly

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Temperatures are guidance for whole-muscle cuts. Ground meat and poultry need 71°C / 160°F throughout.