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Akami vs Otoro

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

Side by side

AkamiOtoro
Fat 30 98
Umami 88 92
Rarity 50 95
Price 60 98

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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Otoro

Fatty belly · premium toro

The forward belly, and the summit of tuna fat. Everything this cut is worth comes down to a fat density that starts melting the moment it meets body temperature.

Raw5 min at room temperature

The fat striations should run close together and evenly, without breaking up.

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Which one to buy

  • Better forAkami : Otoro
  • Sushi & sashimiAkami95 : —
  • Soy-marinatedAkami80 : —
  • SushiOtoro— : 98
  • Lightly searedOtoro— : 55

Other comparisons

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