Taste & Texture
Spring 'hatsu-gatsuo' is lean with pronounced red-meat umami; autumn 'modori-gatsuo' is fatty, known as 'toro-gatsuo'. Tataki pairs exceptionally well with aromatic condiments
Season
How to Choose
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Choose blocks with vivid red flesh and dark red bloodline.
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Surface should not be dry; flesh should feel resilient.
How to Store
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Fresh katsuo spoils fast — consume same day.
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Refrigerated: half to 1 day; tataki (seared) keeps 2-3 days.
Nutrition Facts
ENERGY CONTENT
108
KCAL
Source: Standard Tables of Food Composition in Japan (8th ed.) 2020
Monthly Supply Volume
Supply Peak
Source: MAFF Seafood Distribution Survey (monthly cold-storage inflow) (2024). Monthly cold-storage inflow — used as a supply-signal proxy when national monthly wholesale prices are not published.
Retail Price
Price Trend
Annual Average
¥249/100g
Source: Statistics Bureau Retail Price Survey (2026)
Top Landing Prefectures
Map data: National Land Numerical Information (MLIT Japan)
Source: MAFF Marine Fisheries Production Statistics (wild catch) (2023)
Top 5 Prefecture Production Trends (2018-2023)
Consumption Ranking
National Average (annual spending per household)
Source: Statistics Bureau Family Income and Expenditure Survey (2024, two-or-more-person households, prefectural capital cities)