The Fatty Tuna Dumpling, specialty of Port Misaki “TORO-CHIMAKI,” is an additive-free, handmade Chinese-style chimaki offered by SevenSeas Inc. It is made using natural bigeye tuna, seasoned with a secret scallion oil recipe by the former head chef of the famous Yokohama Chinatown restaurant, “Jukei Hanten.” The dumpling features a chewy texture from Yamagata-produced glutinous rice and the tender fatty tuna. The soy sauce used is “long-aged tamari soy sauce” from Handa, Aichi Prefecture, an additive-free fermented seasoning that maximizes the taste and nutrition of soybeans, making it a healthy choice. Since its founding in 2014, the company has been selling the “Fatty Tuna Dumpling, specialty of Port Misaki” as its own brand, gaining attention as a regional revitalization product using tuna, a local specialty of Miura City. The encounter with the former head chef led to the realization of this new venture in Chinese cuisine using tuna. After much trial and error, the “delicious both warm and cold tuna chimaki” was perfected, with the moisture content of the glutinous rice and seasoning adjusted according to the season to achieve the ideal tenderness. The scallion oil is carefully extracted to provide a deep richness and natural sweetness. While the dumpling can be warmed in a microwave, using a steamer enhances the chewy texture. Additionally, various serving suggestions, such as topping the warm dumpling with a raw egg yolk or adding mapo tofu or shrimp chili, offer new flavor experiences. The preparation is labor-intensive, with all ingredients, including bamboo shoots, tuna, and rice, being carefully simmered to match the seasonal flavors. Half of the week is dedicated to the preparation, and the remaining time is used to roll the dumplings in one go. All steps, including cutting the string, are done by hand, with the finishing touches handled by women, adding a mother’s touch of love.

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