Tuna is not just a common fish; it's a luxurious delicacy requiring years of precision in preparation, with some cuts valued at thousands of dollars.
The art of preparing tuna has a history of nearly 900 years in Japan, emphasizing the delicate flavors of each fish part and needing extensive skill to master.
Noten, or head meat, is a rare cut from tuna, with only a small amount available per fish, praised for its soft texture and exclusive taste.
Aged tuna develops deeper flavors that are essential for creating the sublime taste appreciated by chefs and connoisseurs; mastering this takes years of experience.
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