Negitoro is one of the ingredients for sushi, made from minced tuna turned into a paste. It is used in battleship rolls, thin rolls, and hand-rolled sushi and is also eaten as a bowl dish. There are various theories regarding the origin of the name "Negitoro." It's commonly believed that the Japanese word for green onion, "negi," and the term for the fatty part of tuna, "toro," were combined to create "Negitoro." Although the actual "toro" part of the tuna isn't used, the term is used to describe the melting texture of the minced tuna. Even if green onions aren't mixed in, it's still called "Negitoro." It is said that Negitoro originally began when the meat scraped off from the tuna's bone, known as "Nakaochi," was used as a meal for sushi restaurant staff.