“…the fatty parts of tuna, vital for high-class sashimi, were once discarded in the United States as only suitable for cat food, while the ‘bloody-red flesh’ of tuna was ‘considered too strong-tasting and smelly.'”
Over at All the Anime, I review Gil Asakawa’s breezy Tabemasho! Let’s Eat! A Tasty History of Japanese Food in America.