Negitoro
From Wikipedia, the free encyclopedia
Negitoro (Japanese: ネギトロ) is a Japanese dish of minced raw tuna made from toro (the fatty parts of tuna),[1] which is served with negi (green onion).[2][3][4] It is typically served with rice, often as sushi[5][2][6][7][8][9] or as rice bowl topping called negitorodon.[10]
Negitoro sushi rolls may have originated in 1964, at a sushi restaurant in the Minowa neighborhood of Tokyo. Chefs at Kintaro Sushi initially prepared them for consumption at staff meals, and they were later offered to customers. After a positive reception, the main location of Kintaro (in Asakusa) added them to its menu.[11] Another theory credits chef Hiromasa Sasaki with their invention, of the Ginza restaurant Sushi Sasaki.[2]
Etymology
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There are several hypotheses as to the origin of the name negitoro. The most common hypothesis is that the name is a combination of the words negi and toro, which refer to the two main ingredients.
In the 2000s,[8][2] a hypothesis emerged that suggested that the name comes from negiru (Japanese: 根切る) or negitoru (Japanese: ねぎ取る) a term that refers to the removal of soil during construction projects to create space for foundations. In the context of the dish, the term is said to refer to meat being scraped.[8][2][3] While tuna fishing groups support this hypothesis,[3] dictionary editors question it and claim there is no verifiable usage of negitoru in this way, and thus the hypothesis cannot be sustained.[12]
Some also hypothesize that the name may a formation by analogy with mugitoro, another popular dish.[11]
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