Negitoro
Negitoro (Japanese: ネギトロ) is a Japanese cuisine of minced raw tuna scrape, the fatty parts of the fish that cannot be made into other meals, commonly served together with green onion.[1][2][3] In addition to being an ingredient to sushi of various types,[4][1][5][6][7][8] they are used as a rice bowl topping, forming negitorodon.[9]
Etymology
[edit]Multiple hypotheses exist.
Combination of green onion and toro part of tuna
[edit]Negitoro is so named because it is a combination of green onion (Japanese: ネギ, romanized: Negi), and toro (Japanese: トロ, romanized: toro, fatty parts of tuna).[10]Since the 1980s, with the appearance of new toro sushi combined with pungent vegetables,[11] the well-matched taste and combination of toro, green onion and nori seaweed have become popular.[12]
Toro referring to something other than part of tuna
[edit]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.[13]
Negi referring to something other than green onion
[edit]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.[7][1][2] Tuna fishing groups support the hypothesis.[2] 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.[14] It has been suggested the negitoru origin hypothesis emerged after the 2000s,[7][1] and until the 1990s the mainstream hypothesis on the origin of the negitoro dish was that the term is a combination of green onion (Japanese: ネギ, romanized: Negi) and toro (Japanese: トロ, romanized: toro).[10][12]
Mass-market product
[edit]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.[15][16] Dedicated fat products for the purpose of negitoro manufacturing have also been produced.[17]
Japanese consumer groups and magazines have raised concerns about such practices being possibly misleading and raising potential health concerns.[18][16][15] However, there are also claims that unprocessed tuna scrape is not popular.[19][clarification needed]
References
[edit]Citations
[edit]- ^ Jump up to: a b c d 新庄 2019, p. 156.
- ^ Jump up to: a b c 小泉 2021, p. 7.
- ^ 西潟 2014, p. 101.
- ^ 元気寿司株式会社 2008, p. 29.
- ^ 主婦の友社 1996, p. 799.
- ^ 谷 2011, p. 43.
- ^ Jump up to: a b c 池田書店編集部 2008, p. 90.
- ^ 亀田・青柳・クリスチャンセン 2016, p. 106.
- ^ 亀田・青柳・クリスチャンセン 2016, p. 271.
- ^ Jump up to: a b 月刊消費者 1993, p. 52.
- ^ 旭屋出版 1981, p. 220.
- ^ Jump up to: a b 旭屋出版 1992, p. 252-258.
- ^ 菊地 2013, p. 112.
- ^ "飯間浩明twitter". Retrieved 2022-05-09.
- ^ Jump up to: a b 沢木 2012, p. 39.
- ^ Jump up to: a b 週刊現代編集部 2013, p. 163.
- ^ "日本油脂 とろみゆ". Retrieved 2022-05-20.
- ^ 月刊消費者 1993, pp. 52–53.
- ^ 斎藤 2005, pp. 91–92.
Bibliography
[edit]- Asahiya Publishing, ed. (1978). すしの雑誌第6集. Asahiya Bookstore.
- Asahiya Publishing, ed. (1981). すしの雑誌第9集. Asahiya Bookstore.
- 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) - 海老沢志朗 (1996-11-28). かつお・まぐろと日本人. Seizando Shoten. ISBN 4-425-82611-6.
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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.
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- 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.
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- 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.
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- 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.
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