![Tuna [Types / Cuts / Season / Buying / Recipes / Sustainability]](http://shikisai.biz/wp-content/uploads/2025/09/IMG_0817-1024x578.jpeg)
- 1 1. Tuna Basics (Classification, Scientific Names, Terminology)
- 2 2. Tuna Types (Overview Only)
- 3 3. Tuna Cuts (Names Only)
- 4 4. Seasons & Origins (Concept Only)
- 5 5. Buying Tuna (Basic Flow)
- 6 6. Ways to Eat (Representative Dishes Only)
- 7 7. Resources & Price (Terminology Only)
- 8 8. FAQ Index
- 9 Related In-Depth Articles
- Sashimi basics: cutting and plating
- Zuke, negitoro, nakaochi
- Appetizer arrangements (Japanese & Italian)
- Hot dishes and stews
- Q. What is “Hon Maguro” (true tuna)? What’s the difference between Akami and Toro? → Types overview
- Q. When is tuna in season? Does it change by fishing ground? → Season calendar
- Q. How do I choose good tuna or thaw it correctly? → Buying tips / Thawing & storage
- Q. Why does tuna turn dark or release drip? → Troubleshooting FAQ
Contents
1. Tuna Basics (Classification, Scientific Names, Terminology)
Tuna belong to the Thunnus genus, family Scombridae. In Japan, Kuro Maguro (Bluefin) is often referred to simply as “Hon Maguro” (true tuna). Market or regional nicknames like Shibi or Meji are also common. For a full glossary, see Tuna Terms & Vocabulary.
2. Tuna Types (Overview Only)
Main species familiar in Japan include: Bluefin / Southern Bluefin / Bigeye / Yellowfin / Albacore / Koshinaga. Detailed flavor, fat content, season, and price ranges are explained in the specialized article below.
→ See full comparison of types, flavor, season, and price here
3. Tuna Cuts (Names Only)
Commonly known cuts include: Otoro, Chutoro, Akami, Kamatoro, cheek meat, head meat, nakaochi, harami. This page lists only the names. Detailed characteristics, preparation, and rarity are in the link below.
→ Full guide to tuna cuts and how to identify them
4. Seasons & Origins (Concept Only)
The taste and quality vary depending on species × season × fishing ground. Month-by-month calendars and fishing ports are covered in detail in the seasonal guide.
→ See Tuna Season Calendar (species × month × origin)
5. Buying Tuna (Basic Flow)
The basic check flow is: Color → Smell → Moisture. Specific points like “oxidation, freezer burn, usage-based selection” are explained in the following guides.
6. Ways to Eat (Representative Dishes Only)
Typical examples: Sashimi, Sushi, Donburi (zuke, tekkadon), Negima hot pot, Carpaccio. Step-by-step recipes and hygiene tips are provided in dedicated pages.
7. Resources & Price (Terminology Only)
Key terms: MSC Certification, longline, purse seine, resource management, price trends. The actual data and actions buyers can take are covered in these articles: