The bluefin tuna belly fillet is divided into akami, chutoro and otoro. Akami, which means "red flesh" in Japanese, is the inner part of the abdomen seen from the bone. The main features are the red color and the intense taste. Chutoro means "medium softness" because of the fat content. It is the outer part of the belly fillet, close to the skin, between the akami and the toro. Chutoro is characterized by its pink color and creaminess. The belly is called Toro. The upper part of the abdomen is firmer and if it has a high fat content it is called Otoro. When it is extremely fat, the abdomen is called Ootoro. The belly fillet is the main feature of the identity of the authentic bluefin tuna (hon maguro), much appreciated by Japanese specialists around the world. This duality of colors and textures offers chefs endless culinary possibilities.