Japan’s culinary landscape is well-known for its variety of choices when it comes to seafood, as the island country provides a geological advantage for access to the freshest fish and other creatures in the ocean. Within their waters lies the heart of Japan’s sushi and sashimi culture, the jewel of the sea, Maguro, famed for its rich and flavourful flesh. Join us as we provide an introduction to Maguro, exploring its varieties, culinary applications, and the cultural significance it holds in Japanese cuisine.
