Source: Atlas Obscura
When in a sushi restaurant in Japan, you’re likely to see cuts of tuna belly in maki rolls or on their own as sashimi. However, walk through a fish market or grocery store, and you’ll see a very different part of the tuna gazing at you: its eyeballs.
Japanese chefs cook the fleshy, tennis ball–sized eyeballs as appetizers or bar snacks. The eye…
The post Japanese pubs serve the delicacy sautéed, braised, or in a cocktail known as “tuna’s tears.” appeared first on FeedBox.