Page 12 - J Lun Company Profile

TUNA SASHIMI AND
SASHIMI CUTS

Tuna sashimi loins are cut from different
sections of the fish, most commonly
resulting in three types: Akami, Chutoro
and Otoro. To prepare for sashimi, the loin
is first processed to remove the bloodline
(dark, tough sinew) and then cut against
the grain into thin, bite-sized pieces, with
the fat content influencing the specific
cutting technique used.

Akami: This is the lean, red muscle from the
main part of the tuna. It's the most readily
available and affordable cut, offering a rich, meaty
texture with less fat.

Chutoro: Situated between Akami and Otoro,
Chutoro is a medium-fatty cut that provides a
balance between the lean meatiness of Akami and
the richness of Otoro.

Otoro: The most luxurious and expensive cut,
Otoro comes from the fattiest parts of the belly
and is known for its high-fat content and melting
texture.

EXTENSIVE

GLOBAL NETWORK

J Lun Trading & Services is connecting

markets worldwide with a network
spanning from Asia, Europe, Middle East
and predominantly to the West.
Leveraging this network, we handle
procurement, processing and sales of
marine resources at an international level.

And by collecting sales data from each
country, we provide timely and detailed
analyses that supports our global
airfreight functions. J LUN embraces
transparency and professionalism
everywhere it does business, while
expanding our resources to serve our

clients better.