Harakami is the Japanese name for part of the belly of the bluefin tuna. The belly side can be divided into 3 parts. To be specific, 'Harakami' is the thick head of the belly side. This bluefin tuna is grown, better said, it is a fattened specimen. There is a great difference in taste between masonry and wild tuna. The head of the belly, better known as 'Harakami', can achieve a weight of 40 kg and houses the red meat Akami and also the best and most fat part, the Toro. This diversity of colors, flavors and textures offers chefs endless culinary possibilities. Caution: 'Harakami' with a low fat content makes the Toro thin and hard.