Photo via The Intrepid Angler
A mighty bluefin tuna, representing 16,000 slices of the world’s most expensive sashimi, has sold in Japan’s first auction of the year for Y16.28 million (£111,000) - a price that no buyer has come close to for nearly a decade.
Maguro [マグロ]. Bluefin tuna is a favourite and sushi staple across the world. "The radiant crimson was creamy and had robust, beefy flavour refreshed with a trace of soy sauce and the buzz of wasabi." -- Food Snob
Harvard anthropology professor Ted Bestor explains what makes Tokyo's Tsukiji market so special and what sets it apart from others.
The Maguro [マグロ] in this dish is actually sliced, not chopped. However, the term "tataki" also refers to the style of preparation, in terms of the sauce (ponzu) and garnish, like momiji oroshi (daikon radish with chili pepper) and negi (spring onions) served with the dish.
The maguro pictured here has been lightly seared. It's set upon a bed of shredded daikon radish and raw onions. The fore mentioned ponzu sauce is used to baste the dish prior to serving.
Finally, it's garnished with tobiko (flying fish eggs) and sesame seeds.
First-time sushi eaters tend to love this dish. -- flickr