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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.
- ‘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.’
- ‘Like the famous beef, this toro wasn't so much larded with richness as it was infused with it.’
- ‘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.’
Japanese, probably short for torori to melting in the mouth.
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