A monthly dedication to Toro

"Toro" is the fatty belly cut of tuna, prized for its soft (almost melt in the mouth) texture and rich flavor. It comes in two main types: chūtoro, which has balanced marbling, and ōtoro, which is the palest and most luxurious with the highest fat content. Because of its tenderness and rarity, toro is considered one of the most premium cuts in sushi. The photo in this post though is of a very mild, i.e. cheaper, chutoro!

Every month, the 16th is Toro Day トロの日 in Japan. The anniversary was created by Kappa Create, the company behind the nationwide conveyor‑belt chain Kappa Sushi. The date comes from the playful reading of 16: “to‑(10) + ro‑(6)”, turning the 16th into a moment to appreciate one of sushi’s most beloved cuts. The company established the day to highlight the pleasure of good toro and to bring a little energy to both their restaurants and the wider sushi industry.

Toro Day is a light celebration, but it captures something essential about Japanese food culture: the joy of savoring a single ingredient at its best, even if just once a month.