Bluefin tuna, known in Japanese as kuro-maguro and often called the “king of tuna,” is one of Japan’s most prized seafood varieties. Tottori Prefecture is known for its substantial bluefin tuna landings, making this fish an important part of the region’s seafood culture.
Tuna is one of the most popular fish in Japan, especially for eating raw as sashimi or sushi. Several species are sold under the name tuna, including bluefin tuna, yellowfin tuna, bigeye tuna, albacore, and southern bluefin tuna. Yellowfin, bigeye, and albacore are generally smaller than bluefin tuna and are commonly caught in Japanese coastal waters, while bluefin is caught both near shore and by distant-water fisheries.
Tuna is believed to have been eaten in Japan since the Jōmon period, thousands of years ago. By the middle of the Edo period (1603–1868), salted tuna was being distributed as a preserved food. Over time, eating fresh tuna meat became increasingly popular, helping establish tuna as a familiar feature of Japanese cuisine.
Today, tuna is enjoyed in many forms, from delicate slices of sashimi to sushi, rice bowls, and grilled dishes. Its deep-red flesh and distinctive flavor make it a favorite among seafood lovers.
When visiting western Tottori, look for locally landed bluefin tuna at seafood restaurants and markets, particularly around the fishing port of Sakaiminato. Depending on the season and availability, you may be able to enjoy it as sashimi or sushi, where its natural flavor and texture can be appreciated at their best.
Tasting Tottori’s bluefin tuna is a delicious way to explore the prefecture’s connection to the Sea of Japan and its long-standing fishing traditions.