Pin the doneness and method you just left against the pick on this cut’s sheet. Last-versus-now stays on this device — teaching temperatures, not a diagnosis.
Not medical advice, a food-safety certificate or a guarantee. Use the published sheet temps and your own thermometer.
Last cook—
This cook—
Cook sequence from this cut sheet
Follow published Akami — teaching, not a thermometer app.
Name the cut — Confirm Akami on the sheet.
Pick doneness — Target Medium rare ~57°C.
Pair first method — Lead with Sushi & sashimi.
Keep safety note — Ten minutes in soy is enough to multiply the savouriness without cooking the surface.
Last-vs-now is a pin — Cook-pair is a bookmark, not a certificate.
Akami: Medium rare (57°C) via Sushi & sashimi.
Editorial butchery teaching only. Not HACCP or medical advice.
Substitute cut and safety stop
After the cook sequence for Akami, a second sheet pass: published swap cut plus the safety line already on this page.
Name the printed substitute — If Akami is missing at the counter, the sheet points to related cut Chutoro — same atlas, not inventing a new primal.
Check shared method fit — Prefer a published method that still fits the substitute; lead method on this sheet is Sushi & sashimi.
Hard stop on safety — Ten minutes in soy is enough to multiply the savouriness without cooking the surface.
Keep cook-pair as a pin — Saving a cook-pair bookmarks this sheet; it is not a food-safety certificate.
Akami → swap toward Chutoro; stop on the printed safety line before plating.
Editorial butchery teaching only. Not HACCP or medical advice.
Cook, swap, or skip
Kitchen teaching. Not a food-safety certificate.
Doneness and method on this cut
What temperature does this page recommend for this cut?
The cut sheet already prints Raw (As is, or marinated) for Akami. That is the published recommendation on this page, not a live thermometer reading.
Which cooking method fits this cut?
This sheet lists Sushi & sashimi · Soy-marinated with fitness scores. Pair one of those methods with a doneness from the published scale (Blue 46 C through Well done 77 C). The cook-pair block pins last versus now — teaching, not a diagnosis.
Can I serve this cut pink?
Follow the sheet note already on this page: Ten minutes in soy is enough to multiply the savouriness without cooking the surface. Connective-tissue cuts ask for time; tender steaks ask for a rest after the published temp. The safety note at the bottom still applies.
Is the doneness scale a food-safety certificate?
No. The pair tool and the recommended temp are teaching numbers from this atlas. Use the printed sheet and your own thermometer. This page is not a medical or hygiene certificate.
NOAA · Public domain
The lean red flesh, low in fat, where tuna's own savoury depth and faint acidity come through most clearly. It is the foundation of sushi and the classic candidate for a soy marinade.
Profile
Fat30
Umami88
Rarity50
Price60
Pairs with
Sushi & sashimi95
Soy-marinated80
Recommended cooking
RawAs is, or marinated
Ten minutes in soy is enough to multiply the savouriness without cooking the surface.
How to pick it
Clear ruby colour, with no iridescent sheen across the cut surface.
