|Ten Pieces of Tuna Ruby Orbs Sushi|
|Menu Category||Main Course|
|Manga Debut||Chapter 225|
This sushi consists of differents parts of tuna prepared in different methods, forming together aesthetically simplistic miniature sushi. The sushi is described as beautiful as glittering jewels.
Brushing the medium-grade fatty tuna (Chūtoro) over with Nikiri makes the umami flavor bursting out, which then combines with another kind of umami from the marinated lean tuna (Akami). The fat meat from around the collar bone (Kamatoro) is balanced with refreshing vinegared rice. The dish overall perfectly draws out and capitalizes on the deliciousness of each type of tuna. What's more, the special vinegar used in the rice results in more mellow richness, maintaining a soft, fluffy finish.
Also, thanks to the scoring method, the moment a person bites into a piece, the tuna topping will melt and mix with the sushi rice, resulting in an overflowing sensation of delicious tuna flavor.
Sōmei prepares this dish with a rather large tuna. He butchers it with his giant knife and a regular-sized chef knife. After this, the red meat is then thoroughly marinated in a kind of Nikiri, consisting of soy sauce, mirin (sweet, low alcohol content rice wine) and red wine, while the cheek is grilled on one side in batter until it is fragrant. He then skewers a different part with straw and gallantly grills it over a straw fire.
Other parts of the preparation that were mentioned, are marinating the lean tuna in kombu. The vinegar used for the vinegared rice is known as Akazu, a high grade vinegar made from sake that takes 5-6 years to make