One of the mysteries of the English language finally explained.
A pale, fatty cut of tuna used for sushi and sashimi.
- ‘A glorious chunk of tuna-neck toro crowned with caviar melts on the tongue far too soon.’
- ‘But for what one order of Kobe beef costs, you can get six orders of the scrumptiously briny toro tartare with caviar.’
- ‘Likewise the toro, the pink-flushed, fatty tuna belly that is subversively tender.’
- ‘Among appetizers, a pink wheel of toro tartare (on a guacamole base) was generally admired, as was a creamy mousse made from something called kabu turnips, with a tottering structure of king-crab's legs and caviar on top.’
- ‘It was to other versions of the duck in California restaurants what toro sashimi at Ginza Sushiko is to Star-Kist Chunk Lite Style.’
- ‘The tuna in question is a brick of sushi-grade bluefin toro, seared on one side only.’
- ‘Aglibot says that bodybuilders may want to be wary of a type of sushi called toro.’
- ‘With executive chef Eiji Takase's fresh fish, in sweet, earthy, briny rolls of salmon, shiso, and avocado topped with salmon roe, or the ultimate silky toro sushi, that would be enough.’
- ‘There was toro with sweet radish, and tender scallops in an equally tender vinaigrette.’
- ‘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.’
- ‘The toro experts at my table thought the sushi and sashimi were straightforward but not superb, although the toro tartare I sampled was overwarm and a little stringy.’
- ‘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.’
- ‘When Takayama makes a toro maki roll, he jams it with fistfuls of tuna belly.’
- ‘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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