The different parts of a tuna can be broadly categorized into two: the fatty portion called "toro" and the other parts known as "akami" or red meat. Toro can also be further divided into various sections, but the most fatty portion known as "otoro" (大トロ) and the representative toro section with a moderate amount of fat known as "chutoro" (中トロ) are often mentioned. Generally, otoro refers to the belly area closer to the head of the tuna, while chutoro refers to the meat found in the belly and back areas. However, there is no clear definition that distinguishes otoro from chutoro. Recently, Sushineta, which is more than twice the price of akami, has gained popularity. However, in old Japan, akami was the preferred part of the tuna, while toro was considered a discarded section. The people of old Japan preferred a clean taste over a fatty one, and due to the lack of refrigeration and preservation techniques, the fatty toro section easily underwent flavor changes. During the Edo period, it was even considered a fish that not even a cat would bother to touch, and was called "nekomatagi" (猫またぎ) meaning "a fish that a cat simply passes by." It was only later, as the Japanese palate evolved and refrigeration technology advanced, that toro gradually gained its current popularity. The term "toro" originates from the Japanese word "torokeru" (とろける), meaning to melt. It was in 1918 at the Nopo sushi restaurant "Yoshinozushi" in Tokyo that the term "toro" began to be used and spread nationwide. Prior to that, it was referred to as "abu" (アブ), derived from the first character of "abura" (脂), meaning fat, indicating the fatty section.

Negitoro is one of the ingredients for sushi, made from minced tuna turned into a paste. It is used in battleship rolls, thin rolls, and hand-rolled sushi and is also eaten as a bowl dish. There are various theories regarding the origin of the name "Negitoro." It's commonly believed that the Japanese word for green onion, "negi," and the term for the fatty part of tuna, "toro," were combined to create "Negitoro." Although the actual "toro" part of the tuna isn't used, the term is used to describe the melting texture of the minced tuna. Even if green onions aren't mixed in, it's still called "Negitoro." It is said that Negitoro originally began when the meat scraped off from the tuna's bone, known as "Nakaochi," was used as a meal for sushi restaurant staff.