• Source: Negitoro

Negitoro (Japanese: ネギトロ) is minced raw tuna in Japanese cuisine. It is typically made from toro (the fatty parts of tuna), and served with negi (green onion). In addition to being an ingredient to sushi of various types, they are used as a rice bowl topping, forming negitorodon.




Origin



Negitoro rolls may have originated in 1964, at a sushi restaurant in the Minowa neighborhood of Tokyo. Chefs at Kintaro Sushi initially prepared them for consumption at staff meals, and they were later offered to customers. After a positive reception, the main location of Kintaro (in Asakusa) added them to its menu.
Another theory credits chef Hiromasa Sasaki with their invention, of the Ginza restaurant Sushi Sasaki.




Etymology



Multiple hypotheses exist.




= Combination of green onion and toro part of tuna

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Negitoro is so named because it is a combination of negi (green onion) and toro, which is the fatty parts of tuna. Since the 1980s, with the appearance of new toro sushi combined with pungent vegetables, the well-matched taste and combination of toro, green onion and nori seaweed have become popular.




= Toro referring to something other than part of tuna

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One of the restaurants hypothesized as the origin of the dish claims the dish was so named based on mugitoro, a dish that was popular around the place at the time.




= Negi referring to something other than green onion

=
In the field of construction in Japan, digging soil from the ground to constructing building is termed negiru (Japanese: 根切る), and it was hypothesized that the term adopted into negiru (Japanese: ねぎる) or negitoru (Japanese: ねぎ取る) to refer to meat being scraped. Tuna fishing groups support the hypothesis. However, dictionary editors question the hypothesis, claiming there is no verifiable usage of the verb form of the adopted word negitoru (Japanese: ねぎ取る), and thus the hypothesis cannot be sustained.
It has been suggested the negitoru origin hypothesis emerged after the 2000s, and until the 1990s the mainstream hypothesis on the origin of the negitoro dish was that the term is a combination of negi (green onion) and toro (fatty tuna).




Mass-market product



Negitoro sold to the mass market and distributed into retail channels like supermarkets is mass-produced in fish factories. They use lean meat of various fishes, including, for example, yellowfin tuna, marlin, bigeye tuna, and albacore, then adding additives like vegetable oil, shortening, lard, antioxidants, and condiments. Dedicated fat products for the purpose of negitoro manufacturing have also been produced.
Japanese consumer groups and magazines have raised concerns about such practices being possibly misleading and raising potential health concerns. However, there are also claims that unprocessed tuna mash is not popular.




Gallery























References






= Citations

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= Bibliography

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Asahiya Publishing, ed. (1978). すしの雑誌第6集. Asahiya Bookstore.
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Asahiya Publishing, ed. (1992). すしの雑誌第15集. Asahiya Bookstore.
池田書店編集部, ed. (2008). 英語訳付き 寿司ガイドブック THE SUSHI MENU BOOK. Ikeda Shoten. ISBN 978-4-262-12935-8.{{cite book}}: CS1 maint: ref duplicates default (link)
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亀田尚己; 青柳由紀江; J.M.クリスチャンセン (2016). 和食の英語表現事典. Maruzen Publishing. ISBN 978-4-621-30066-4.
菊地武顕 (2013-11-13). あのメニューが生まれた店. Heibonsha Inc. ISBN 978-4-582-63486-0.
元気寿司株式会社監修 (2008). すしネタがいっぱい！ 回転ずしまるわかり事典 お店のしくみから人気のヒミツまで. PHP Institute. ISBN 978-4-569-68906-7.
小泉信一 (2021-05-22). "はじまりを歩く ネギトロ（群馬県）". Asahi Shimbun Saturday Morning Offprint "be on Saturday". Asahi Shimbun Publishing: 6–7. Retrieved 2021-05-22.
河野博; 茂木正人編 (2007-02-16). 食材魚介大百科 別巻1マグロのすべて. Heibonsha. ISBN 978-4-582-54576-0.
河野博監修 (2015-05-08). マグロの大研究. PHP Institute. ISBN 9784569784656.
斎藤健次 (2005-07-01). 俺たちのマグロ. Shogakukan. ISBN 4-09-379714-5.
"庶民価格のねぎトロには油がどっさり入っていますよ". 週刊金曜日 (897). 金曜日: 39. 2012-02-10.
週刊現代編集部, ed. (2013). 知らぬは客ばかりなり 外食産業 実はこんなふうに作ってます. Vol. 55巻. Kodansha.{{cite book}}: CS1 maint: ref duplicates default (link)
主婦の友社, ed. (1996). 料理食材大事典. Shufunotomo. ISBN 4-07-214741-9.{{cite book}}: CS1 maint: ref duplicates default (link)
鳥海正次、清水修、和泉俊明、高津和弘、市川博道、小林孝、加藤茂、森島保男、遠藤貞郎 (1992). "「ねぎとろ」の流通状況ならびに衛生調査について". 食品衛生研究. 42 (8). 日本食品衛生協会: 65–71.
新庄綾子 (2019). すし語辞典. Seibundo Shinkosha. ISBN 978-4-416-51917-2.
生活情報センター編集部編 (2004). 創業の逸品-日本の食文化を彩る厳選88品-. 生活情報センター. ISBN 978-4-86126-141-1.
総合食品研究所 (July 1990). "アイデア商品「ねぎとろ」の人気爆発！！". 総合食品. 14 (2–158). 総合食品研究所: 98–99.{{cite journal}}: CS1 maint: ref duplicates default (link)
田辺悟 (2012-04-20). 鮪. ものと人間の文化史158. Hosei University Press. ISBN 978-4-588-21581-0.
谷あつこ (2011). すし The SUSHI recipe book. Seibido. ISBN 978-4-415-30934-7.
長山一夫 (2011). Sushi 鮨 バイリンガル版. パイインターナショナル. ISBN 978-4-7562-4134-4.
西潟正人 (2014-09-20). 日本産魚料理大全. 緑書房. ISBN 978-4-89531-175-5.
小学館国語辞典編集部編 (2001-08-20). 日本国語大辞典第2版. Vol. 8巻. Shogakukan. ISBN 4-09-521008-7.
無署名 (December 1993). "ねぎとろのトロは本物のトロ？". 月刊消費者 (426). 日本消費者協会: 52–53.
八藤眞 (April 2000). "ネギトロの鮮度保存". 食の科学. 266. 日本評論社: 74–80.
服部幸應; 服部津貴子監修 (2014-03-15). 和食のすべてがわかる本4 和食からWASHOKUへ. ミネルヴァ書房. ISBN 9784623069767.
巻寿司のはなし編集委員会編 (2012-09-01). あじかん創業50周年記念誌 日本の伝統食 巻寿司のはなし. あじかん.
間根山貞雄 (2003-02-11). 江戸前ずしに生きる-浅草、繁盛店の江戸前ずし覚書. Asahiya Publishing. ISBN 4-7511-0361-X.
吉野曻雄 (2005). "すし". 世界大百科事典改訂版. Vol. 15巻. Heibonsha. pp. 22–24.

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