Maguro 鮪

For many people in Japan, tuna is one of the first toppings that comes to mind when sushi comes up. A tuna can weigh as much as 400 kg, and it offers a wide range of cuts. The red meat near the centre of the body is called akami; the fattier belly-side cuts are called toro.

There are many kinds of tuna, with bluefin tuna (kuromaguro) often treated as the finest. The branded tuna from Oma in Aomori Prefecture is especially famous for auction prices that can reach tens of millions of yen. Among tuna commonly sold today, bigeye tuna is said to account for a large share, just under 40%. Akami is the classic image of tuna sushi, and a slightly dusky red colour is often prized.

Because tuna is so popular, farming techniques have developed both in Japan and overseas, with production increasing in recent years. Mexico and Australia are well-known overseas farming areas. By the way, biologically speaking, tuna belongs to the mackerel family (Scombridae).

Tuna akami is low in fat and high in protein. It is a topping I would happily recommend to anyone who is into strength training, too.

Origin: Around Japan and temperate seas worldwide Season: All year round, as much tuna is distributed frozen.