Chiainiku

Chiai Niko, or simply chiai, refers to the dark red, blood-rich flesh of a fish, usually found near the backbone, as in tuna, for example. Because it contains so much blood, this flesh has a very strong flavor and a distinctive color.

Because of its intense flavor and dark color, Chiai Niko is generally not used for sushi or sashimi. Instead, it is more often used in soups, stews, or other cooked dishes, where the robust flavor of Chiai Niko can be better integrated. This flesh is particularly rich in iron and other nutrients, which makes it a nutritious but also strongly flavored ingredient. In traditional Japanese cuisine, Chiai Niko is often further processed to soften its strong flavor and make it more palatable.