A Humble Beginning
In the past, tuna was far from the esteemed delicacy it is today. In Japan, during the Edo period, it was considered a low-grade fish, often avoided due to its high-fat content and the belief that it was "too rich" for consumption. The Japanese term for tuna, "シビ" (shibi), sounded similar to "死日" (day of death), adding to its unfavorable reputation.
Changing Tides
The late 20th century marked a significant shift in tuna's status. Advancements in refrigeration and transportation allowed for the fish to be kept fresh over longer periods, making it more accessible.
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