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[mass noun] (in Japanese cooking) tuna meat from the belly of the fish, pale pink and rich in fat and used in sushi and sashimi.
- ‘Likewise the toro, the pink-flushed, fatty tuna belly that is subversively tender.’
- ‘When Takayama makes a toro maki roll, he jams it with fistfuls of tuna belly.’
- ‘I didn't see a scallop, toro, eel or anything more adventurous - these are all on the a la carte menu, but some items are just too expensive for all-you-can-eat.’
- ‘Like the famous beef, this toro wasn't so much larded with richness as it was infused with it.’
- ‘After that came a fine example of chu-toro (No. 2 on the sushi-snob toro scale, above maguro and below the hyperdelicate o-toro), which Seki flavored with a mild wasabi sauce.’
- ‘Insipid, as if the full, lush taste of prime toro had been washed out by some mysterious force.’
- ‘Use more wasabi for fattier fish, such as toro or yellowtail, less wasabi on lean cuts, such as clam or squid.’
Japanese, probably short for torori to melting in the mouth.
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