Definition of akami
: the lean, reddish flesh from along the spine of the tuna that is used especially for sushi and sashimi When preparing this sushi at home, the choice of tuna is nearly always the akami, the nonfatty red meat, because of its availability and reasonable price. — Hiroko Shimbo, The Sushi Experience, 2006
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Origin and Etymology of akami
borrowed from Japanese, literally, “lean meat,” from aka “red” + mi “body, flesh, meat”
First Known Use: 1974
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