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TUNA · Cut

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.

Profile

Fat30
Umami88
Rarity50
Price60

Pairs with

Sushi & sashimi95
Soy-marinated80

Recommended cooking

RawAs is, or marinated

Ten minutes in soy is enough to multiply the savouriness without cooking the surface.

How to pick it

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

Signature dishes

Grading & naming

Lean red meat — freshness shows as gloss, not marble.

Grading systems →

Nutrition · Per 100 g raw edible portion

125kcalCalories
26.4gProtein
1.4gFat
0.4gSaturated fat

Calories & protein →

Compare with

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

Keep exploring

→Chutoro→Kama

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→Otoro→Chutoro→Tail belly

← Back to the chart

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