Jabara (じゃばら) is the accordion belly flap of the Bluefin Tuna — the outermost layer of the ventral belly where fat striations run perpendicular to the muscle in distinctive wave-like folds. It is the fattiest outer edge of the Otoro belly block, with a pronounced fat architecture and stronger sinews than the inner belly. Moving inward, sinews fade and the texture becomes the finer marbling of inner Otoro.

Buy Otoro in Washington DC — Bluefin Tuna Fatty Belly

Q: Does Sashimi DC's Bluefin Tuna contain mercury?

Yes, like all tuna, Bluefin contains some mercury — primarily methylmercury, which bioaccumulates over an animal's lifetime. Sashimi DC's Goto Islands Bluefin is farm-raised from wild-caught juvenile seed stock (天然種苗) and reaches harvest size in 2–3 years. Published data on Japanese farmed Pacific Bluefin shows median muscle mercury of ~0.41 mg/kg — less than half the FDA action level of 1.0 µg/g, and measurably lower than wild-caught adult Bluefin (which can exceed 1.0 µg/g). Farmed Bluefin also has a much better selenium-to-mercury ratio than wild-caught, which further reduces the effective risk. Adults in good health can enjoy Bluefin in moderate quantities as part of a varied diet. Pregnant women, nursing mothers, and young children should follow FDA guidelines on tuna consumption. See our full guide: https://www.sashimidc.com/mercury-in-tuna

The Bluefin Tuna belly is not a single cut — it is a continuous gradation. From the outermost edge of the belly flap through to the border with Chutoro, fat content, texture, and flavor character shift progressively. What most counters label as a single "Otoro" product is one point on a spectrum. At Sashimi DC, we make that spectrum available.

Harakami (腹上) is the name of the belly block located adjacent to the collar and head — the forward section of the ventral belly. From a Harakami block, you might expect roughly 15% Akami, 15% Chutoro, and 70% Otoro by weight. Within that Otoro portion, the outermost belly edge is Jabara — with its distinctive fat architecture and pronounced sinews — and as you move inward toward the Chutoro border, the texture becomes progressively finer and more evenly marbled. We call this inner section marbling Otoro. There is no universal industry name for it; it is the quiet middle of the spectrum, and it is often the most nuanced of the three.

Understanding this gradation is what separates a knowledgeable fish buyer from someone simply paying an Otoro premium without knowing which part they are eating. If you have a preference — Jabara's fat architecture versus the finer marbling cuts — tell us at pickup.

Harakami belly block — Nagasaki Bluefin Tuna cross-section at Miyazaki processor, showing Otoro marbling

Harakami — the belly block

The forward belly section at the Miyazaki processor. The cross-section shows the full gradation: outer Jabara edge through marbling Otoro to the Chutoro border. One block yields the entire Otoro spectrum.

カマトロ

Kamatoro

Collar Otoro · Highest fat content on the fish

Coming soon · Not yet available

Cut from the Kama — the collar section immediately behind the head — Kamatoro is the fattiest meat on the entire Bluefin. Its fat content exceeds even the richest belly Otoro, and its texture is unlike any other cut: silky, almost spreadable, with a depth of umami that is felt as much as tasted.

Because there is only one collar per side of each fish, the quantity of Kamatoro from a single Bluefin is severely limited. Sashimi DC carries the full collars from each Nagasaki Bluefin. Currently the collar is sold as Kama for grilling (see the Kama page). We are working toward offering Kamatoro as a separate raw sashimi cut — cut directly from the collar by the Miyazaki processor. Not yet available, but coming.

OriginGoto, Nagasaki

AvailabilityFuture offering — not yet available

Comparable toNothing else on the fish

Order Kama (collar) →

じゃばら

Jabara

Accordion Belly Flap · Outer ventral Otoro

Weekly · Very limited

Jabara — "accordion" or "bellows" in Japanese — is the outermost edge of the Harakami belly, where the fat layers undulate in visible folds perpendicular to the muscle fiber. It is the most structurally distinctive part of the Otoro zone: the accordion fat architecture is unmistakable on the cut face, and the sinews running through are more pronounced here than in the inner belly.

This is not a flaw — it is the character of the cut. Jabara is intensely fatty and slightly fibrous, with the sinew providing structure that the pure-fat inner Otoro does not have. Moving inward from Jabara, the sinews fade and the texture becomes progressively finer and more marbled — the transition toward what we call marbling Otoro and, beyond that, Chutoro.

How to slice Jabara: Slice cold — from refrigerator temperature. As Otoro warms toward room temperature, the fat softens and becomes harder to cut cleanly. A thick cut (8–10mm) preserves the accordion structure. Eat immediately after slicing — let it come up to room temperature for 2–3 minutes on the plate before consuming.

Torching: One of the best preparations for Jabara and other Otoro cuts. A brief pass with a kitchen torch over the cut surface caramelizes the fat — the aroma is extraordinary, and the texture of the just-seared edge contrasts with the raw interior. Try it.

OriginGoto, Nagasaki

AvailabilityWeekly

Best asNigiri · Sashimi

Order as Otoro

霜降り

Marbling Otoro

Inner Harakami · Otoro–Chutoro Gradation

Weekly

Moving inward from the Jabara edge of the Harakami belly block, the sinews fade and the fat distribution becomes progressively finer — evenly dispersed through the muscle in the intricate marbling pattern visible on the cut face. This is the section between Jabara and Chutoro, with no single established name in the industry. We call it marbling Otoro.

It is the most texturally refined part of the Otoro zone: the fat is present throughout but lacks Jabara's bold structure, yielding a melt that is smooth and uninterrupted. The lean muscle running through contributes umami that pure Jabara cannot — a balance that many find more complex than either extreme.

If you have a preference — Jabara's pronounced fat architecture versus the finer marbling of the inner belly — let us know at pickup and we will cut to your preference from the Harakami block.

OriginGoto, Nagasaki

AvailabilityWeekly

Best asSashimi · Nigiri · Torched

Order as Otoro

Torched Otoro — seared Nagasaki Bluefin belly, Sashimi DC

Aburi — torched Otoro

Preparation note

Aburi — torching the surface

A brief pass of a kitchen torch over Otoro caramelizes the fat on the surface — the aroma is extraordinary and unlike anything you can produce from cooking alone. The exterior sears while the interior remains raw.

Works on any Otoro cut. Particularly striking on marbling Otoro and Kamatoro, where the fat content makes the caramelization most intense. Try it with a small amount of salt and a drop of Ponzu. Watch the recipe video →

	Kamatoro	Otoro	Chutoro
Source	Collar (Kama)	Lower belly	Upper belly & back
Fat level	Highest on the fish	Very high	Medium — balanced
Texture	Silky, almost spreadable	Rich, melt-in-mouth	Clean, lighter richness
Quantity / fish	Extremely limited — 2 collars	Limited — varies by season	More available than Otoro
Best eaten	Sashimi or lightly seared	Sashimi, nigiri, or aburi	Sashimi or nigiri
At Sashimi DC	Coming soon (sold as Kama for grilling)	Weekly — $74 / ~8 oz	Weekly — $60 / ~8 oz · ~15 slices

Why Otoro is scarce — and why $74 is a different kind of price

Bluefin Tuna (本鮪) yields only 5–8% Otoro by body weight, depending on the season and the individual fish. That figure drops further when you factor in the sub-cuts — Kamatoro from the collar, Jabara from the ribcage, Harakami from the upper belly — each of which overlaps the Otoro zone but comes from a different location on the fish. Beyond Bluefin, Southern Bluefin (インドマグロ) yields some Otoro in its deepest belly, but far less. All other tuna species — Yellowfin, Bigeye, Albacore — do not produce meaningful Otoro at all. The cut is structurally rare.

A ~8 oz piece of Otoro yields approximately 15 slices of sashimi — enough for 3–4 people as part of a multi-fish spread, or 2 people making it the centerpiece. At a quality omakase counter in Washington DC, 15 pieces of Otoro nigiri would typically run $375–600 before tax and tip, depending on the restaurant. The same fish — same sourcing tier, same Ikejime processing, same never-frozen standard — is $74 here.

Otoro is also not the cut to eat every week. That is part of its logic. Akami and Chutoro are everyday luxury — the cuts you come back to Thursday after Thursday because they are that good and approachable. Otoro is the cut you bring out when something warrants it: a dinner party where you want one thing on the table no one has tasted before, a date night where the food should be the thing you talk about, or a quiet meal where you simply want the best version of the fish. Akami and Chutoro sell out by Saturday because they are the entry point. Otoro's availability deeper into the week is not a signal of lower demand — it is a reflection of how people use it.

Fish arrives Wednesday. Best selection Thursday–Friday. Popular cuts can sell out by Saturday afternoon — order early in the week for Kamatoro and Jabara specifically.

Common Questions

Otoro FAQ

What is Jabara tuna?

Jabara (じゃばら) is the accordion belly flap of the Bluefin Tuna — the outermost layer of the ventral belly where fat striations run perpendicular to the muscle in distinctive wave-like folds. The name means "accordion" in Japanese. Jabara is the outermost edge of the Harakami belly block — the fat architecture is pronounced, and the sinews running through are stronger here than in the inner belly. This gives it structure that the more refined inner Otoro lacks. Moving inward from Jabara, sinews fade and the texture becomes the finer marbling Otoro. Available weekly at Sashimi DC.

What is Kamatoro and why is it so rare?

Kamatoro is the fatty tuna meat cut from the Kama — the collar section immediately behind the head and pectoral fin. It carries the highest fat content of any cut on the fish, with a silky, almost spreadable texture that exceeds even the richest belly Otoro. The quantity is extremely limited: one collar per side per fish. Most Washington DC restaurants do not offer it as a raw cut at all — the collar is typically either cooked (salt-grilled as Kama Shioyaki) or simply discarded in mass-market processing. Sashimi DC's Miyazaki processor handles the Kama as a premium raw product. Sashimi DC currently sells the collar as Kama for grilling — see the Kama page. Raw Kamatoro as a separate sashimi cut is not yet available but is coming.

What is the difference between Otoro and Chutoro?

Otoro (大トロ) comes from the lower belly, carrying the highest fat content — heavy marbling, a melt-in-mouth texture, and a rich, buttery, lingering flavor. Chutoro (中トロ) comes from the upper belly and the area near the back — moderate fat content that balances richness and the clean, direct umami of lean muscle. Harakami sits at the transitional border. Neither is universally "better" — they are different expressions of the same fish, and the right choice depends on what you are looking for.

What is toro? Is it the same as Otoro?

Toro (トロ) is the fatty belly of Bluefin Tuna — and Otoro (大トロ) is its premium tier. Otoro comes from the lower belly, with the heaviest fat marbling. Chutoro (中トロ, medium fatty tuna) comes from the upper belly and flanks. "Toro" without qualification can mean any fatty belly cut; "Otoro" specifically means the richest, most marbled section. Both come from the same fish — the position on the belly determines the fat level.

Where can I buy Otoro in Washington DC?

Sashimi DC at 1608 14th St NW, Lower Level (inside Rice Market) carries Otoro weekly from Goto, Nagasaki — Ikejime-processed, never CO-treated, same-day DC pickup or delivery. Jabara, marbling Otoro, and Kama are available weekly from the Harakami belly block and collar. If you have a preference for the fattier Jabara edge versus the finer marbling inner cuts, let us know at pickup Order at shop.sashimidc.com or visit daily 11:30 am – 8:00 pm.

How do I eat Otoro — sashimi, sushi, or aburi?

All three work well. As nigiri sushi, the warmth of the rice accelerates fat melt — many chefs prefer this. As sashimi, cut thick (8–10 mm) and use minimal soy and wasabi to let the fat speak. For aburi (torched), the Maillard reaction and fat burn aroma add a third dimension. See the recipe page for a short Aburi Otoro video.

How much Otoro should I order per person?

50–60g as part of a multi-cut spread alongside Chutoro and Akami. 100–150g as a standalone main. Otoro is rich — a little goes a long way.

Does Sashimi DC's Bluefin Tuna contain mercury?

Yes, like all tuna, Bluefin contains some mercury — but Sashimi DC's Goto Islands Bluefin is farm-raised from wild-caught juvenile seed stock (天然種苗) and reaches harvest size in 2–3 years. Wild-caught Bluefin can take up to 15 years to mature, accumulating mercury throughout that time. The shorter grow-out period means measurably lower mercury bioaccumulation compared to fully wild-caught Bluefin. Adults in good health can enjoy Bluefin in moderate quantities as part of a varied diet. Pregnant women, nursing mothers, and young children should follow FDA guidelines on tuna consumption.

Should I eat the fish the day it arrives, or let it rest?

Check the best-by date on the label — that is your outer limit. Keep the pack vacuum-sealed in the coldest part of your fridge (back, away from the door) to avoid temperature swings. The green TTI window confirms that time-temperature exposure stayed within the Skinner-Larkin curve for Botulinum toxin — your assurance that the cold chain held. Once you open the vacuum seal, consume within a couple of days. Once you slice the fish, consume that day.

Otoro —
beyond the belly.

Kamatoro

Jabara

Marbling Otoro

Aburi — torching the surface

Fat content — relative scale

What is the difference between Otoro, Kamatoro, and Chutoro?

Why Otoro is scarce — and why $74 is a different kind of price

Order Otoro this week —
Goto, Nagasaki.

Same-Day Sashimi Delivery to Maryland and Virginia

Otoro FAQ

Otoro —beyond the belly.

Kamatoro

Jabara

Marbling Otoro

Aburi — torching the surface

Fat content — relative scale

What is the difference between Otoro, Kamatoro, and Chutoro?

Why Otoro is scarce — and why $74 is a different kind of price

CO Treatment in Tuna

Aging Bluefin Tuna

Sake & Fish Pairing

Order Otoro this week —Goto, Nagasaki.

Same-Day Sashimi Delivery to Maryland and Virginia

Otoro FAQ

Otoro —
beyond the belly.

Order Otoro this week —
Goto, Nagasaki.