What is nettori texture in Bluefin Tuna and how do I know if my Otoro is high quality?
Nettori (ねっとり) describes the sticky, almost elastic richness of high-quality Bluefin Tuna fat — the sensation of fat coating the palate and melting slowly rather than dissolving immediately. It's a sign of peak fat quality in Otoro and Chutoro, typically achieved in cold winter months. Sashimi DC's Goto Islands Bluefin reaches this standard in November–February.
Bluefin Tuna: Back to Our Premium Goto Farmer
Our premium Bluefin Tuna from Goto, Nagasaki, is truly hitting its stride. A customer who regularly hosts hand-roll sushi parties messaged us specifically to praise the significant improvement in our Bluefin quality this week.
This exceptional quality is partly due to the colder winter season — but also because we have switched back to our regular premium Bluefin Tuna farmer in Goto, Nagasaki, who suffered from high water temperatures over the summer. Their fish are now back to their superb standard.
As you know, truly high-quality Bluefin exhibits a "ねっとり" (nettori) texture — what we call "Nebari" — a sign of exceptional richness and depth in the fat. Our customers have been noticing and appreciating this quality in their hand-roll sushi.
🍯 DIY Yuzu Kosho Making Class This Saturday Rice Market is receiving a second shipment of fresh yellow Yuzu — so we are hosting another DIY Yuzu Kosho making class this Saturday. The fragrant, fresh Yuzu flavor filled our entire shop during the last class, and everyone felt the very essence of winter in the air.
We will host 6 people per slot at 3:00 PM and 4:30 PM this Saturday. Spaces are limited — come visit us to sign up.
Holiday Schedule
We will be closed from Monday, November 24th, through December 2nd. We reopen December 3rd with our first fresh fish delivery after the holiday.