Tuna
Tuna (Maguro: まぐろ)
Best seasons
- Jan.
- Feb.
- Mar.
- Apr.
- May
- Jun.
- Jul.
- Aug.
- Sep.
- Oct.
- Nov.
- Dec.
Specialty areas.
Ooma-machi Aomori-ken, Nachi-Katsuura-cho Wakayama-ken, Nichinan-shi Aburatsu Port in Miyazaki-ken, Toi-cho, Matsumae-cho, Uchiura Bay (Funka Bay) Hokkaido, Sakaiminato-shi Tottori?ken
Recommendation.
Raw: Tuna is a standard sashimi and sushi topping. It is served as akami (red meat), chutoro (moderately fatty) or otoro (fatty) depending on the cut.Magurozuke: Since the Edo era, people have preserved tuna by marinating it in soy sauce, a method still popularly used for sushi. Yakimono: Grilled with salt or as teriyaki, a popular treat in lunch boxes. Nimono: Tuna cubes simmered long in sweet soy sauce and sake are a perfect appetizer.