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Kama vs Akami

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

Side by side

KamaAkami
Fat 86 30
Umami 88 88
Rarity 90 50
Price 72 60

Kama

Collar · tuna cheek collar

The wedge of meat behind the gill plate. A whole tuna yields only two, which makes it a prized rarity — the fat is dense and the skin side crisps beautifully under heat.

GrilledSalt and nothing else

Look for clear flesh with a vivid line of bloodline muscle, not a browned one.

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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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Which one to buy

  • Better forKama : Akami
  • Salt-grilledKama95 : —
  • SimmeredKama60 : —
  • Sushi & sashimiAkami— : 95
  • Soy-marinatedAkami— : 80

Other comparisons

→Kama vs Otoro→Akami vs Chutoro→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.