The texture of the fish is delicate, the fat is clear, and the rich aroma spreads.

The highest quality tuna from Oma Town, Aomori Prefecture, is cut into strip-like rubies and rolled over on an iron plate.

Without the need for salt and pepper, the meat alone can compete for the finest and delicious tuna, which slowly fades away from the blood and is replaced by a gentle white light, a crispy golden yellow, like gold sand dotted on white clouds.

It's just that tuna is really incompatible with eating it like this

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