Tuna inhabit oceans worldwide and play a central role in Japanese food culture.
This page serves as an index of the six major tuna species commonly seen in Japan.
Here we only cover the names and basic overviews.
Details such as flavor, seasonality, price, and sushi pairings are explained in dedicated articles.

Bluefin Tuna (Hon Maguro)

Regarded as the highest-grade tuna, often branded by origin such as Oma. A classic sushi choice.
→ See full guide on Bluefin Tuna (flavor, season, price)

Southern Bluefin Tuna

Also called “Indo Maguro,” caught mainly in the Southern Hemisphere. Known as a premium tuna.
→ Details on Southern Bluefin

Bigeye Tuna

The most widely available in daily markets. Firm red flesh, widely used for sashimi and donburi.
→ Bigeye Tuna overview

Yellowfin Tuna

Lean with a refreshing taste. Suitable for grilling, searing, and summer dishes.
→ More on Yellowfin Tuna

Albacore (Bincho Tuna)

Known globally as a major raw material for canned tuna. Soft, light flesh with little odor.
→ Albacore Tuna explained

Koshinaga Tuna

A smaller tuna species with limited distribution. Mostly consumed locally in certain regions.
→ See Season & Origin Calendar for details

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