"伊達マグロ (Date Maguro) from Ehime Prefecture is a tuna that is meticulously farmed. Ehime is renowned for its high-quality aquaculture due to its favorable marine environment, particularly for farming bluefin tuna, which has become known as **Date Maguro**. Date Maguro from Ehime has tender flesh, a sweet and delicate flavor, and marbled fat that makes the fish exceptionally juicy and rich. It is ideal for consuming fresh as sashimi or sushi. Additionally, it can be grilled or prepared as a steak. The rich and well-balanced flavor of this tuna has made it popular in both Japanese and international culinary circles."

"伊達マグロ大トロ (Ōtoro) or the fatty belly portion of bluefin tuna, is known for its rich marbling and sweet, tender taste that melts in your mouth. It is the best and most expensive part of the tuna. Here’s how to enjoy ōtoro: - **Sashimi**: Fresh ōtoro, sliced into slightly thick pieces, served with soy sauce and wasabi. The fish melts in your mouth, making it a popular choice to fully appreciate the quality of the fish. - **Sushi**: ōtoro is often used as a large sushi piece. The tender fish pairs well with sushi rice, which has a subtle acidity from the vinegar. This simple dish enhances the flavor of the fish excellently. - **Aburi**: Lightly sear ōtoro with a torch so that some of the fat melts. The outside becomes slightly crispy while the inside remains tender, with an even richer flavor. - **Zuke**: Marinate ōtoro in a sweet soy sauce, which intensifies the flavor of the fish. Before serving, you can sprinkle a bit of sesame seeds for added aroma. - **Shabu Shabu**: Briefly dip ōtoro in hot broth for a few seconds. The fish remains tender while taking on a subtle flavor from the broth. This method also highlights the fish's delicious taste. - **Tataki**: Quickly sear the outside of ōtoro, leaving the inside rare. Serve with ponzu sauce for a dish that emphasizes the aroma from searing and the freshness of the fish."