Tuna, or maguro as it is known in Japanese, sits at the very pinnacle of top grade sushi. Tuna has been pivotal to edomaezushi since its beginnings around 1824 in Tokyo. In those days, the lighter flavored akami or lean red meat was preferred over the fatty toro that is so prized today. It is said that this preference changed with Westernization of the Japanese palate and the advancement of refrigeration.