(In Japanese cooking) tuna meat from the belly of the fish, pale pink and rich in fat and used in sushi and sashimi.
- Use more wasabi for fattier fish, such as toro or yellowtail, less wasabi on lean cuts, such as clam or squid.
- Insipid, as if the full, lush taste of prime toro had been washed out by some mysterious force.
- Like the famous beef, this toro wasn't so much larded with richness as it was infused with it.
Japanese, probably short for torori to 'melting in the mouth'.
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