Taste & Texture
Lean akami has rich umami with refined tang; fatty toro has sweet richness and melt-in-the-mouth texture. Bluefin is prized as the highest grade, with peak fattiness from late autumn through winter
Season
How to Choose
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For akami, look for vivid red flesh with dark red bloodline; for toro, the marbling should be evenly distributed and pinkish-white.
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Avoid pieces with discoloration or dryness.
How to Store
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Wrap tuna blocks tightly in plastic wrap and store in the coldest part of the refrigerator for 1-2 days.
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Sashimi-grade should be eaten the same day.
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Home freezing significantly degrades texture.
Nutrition Facts
ENERGY CONTENT
115
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
¥480/100g
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 + aquaculture) (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)