Oma Tuna refers to wild bluefin tuna landed in Oma Town, located at the northern tip of the Shimokita Peninsula in Aomori Prefecture. Bluefin tuna is one of the largest and most highly prized species of tuna in the world, with some individuals growing to more than 3 meters in length.
Oma is particularly famous for its traditional one-by-one handline fishing. Each tuna is individually caught by a fisherman using a fishing line rather than being harvested in large quantities with nets. This demanding fishing method is an important part of the identity and reputation of Oma Tuna.
Oma Tuna is renowned for its combination of richly marbled fatty flesh and deeply flavorful lean meat. Because of its exceptional quality and limited availability, it is often called the “Black Diamond of the Sea.”
Exceptionally large tuna have also been landed at Oma. A giant tuna weighing approximately 440 kilograms was once caught, and its impressive size became the inspiration for the tuna fishing monument in the town.
The rich flavor and texture of Oma Tuna make it particularly well suited to enjoying raw. Sashimi and sushi are among the most popular ways to appreciate its natural sweetness, umami, and delicate fat.
Although Oma Tuna can be enjoyed during different times of the year, the fish caught from autumn through the beginning of the new year is especially prized. As the tuna prepare for the colder season, they accumulate fat, creating the rich flavor and melt-in-the-mouth texture associated with premium winter tuna.
The main season for enjoying Oma Tuna is generally considered to be October through March. Visiting Oma during this period offers travelers an excellent opportunity to experience the fish at its richest and most flavorful.
The combination of scarcity, quality, large size, and the reputation of the fishing grounds has made Oma Tuna one of Japan’s most expensive seafood products.
At Japan’s famous New Year’s tuna auctions, exceptionally high prices have sometimes been paid for Oma Tuna. At the 2019 New Year’s auction at Toyosu Market in Tokyo, a 278-kilogram Oma Tuna caught using the traditional one-by-one fishing method sold for an extraordinary 333.6 million yen.
Such record-breaking prices have helped establish Oma Tuna as one of the most famous luxury seafood brands in Japan. However, beyond its auction value, the fish remains closely connected to the local fishing culture and the fishermen who have preserved the traditional fishing methods of Oma.
One of the pleasures of eating premium tuna is comparing different parts of the fish. Oma Tuna can be enjoyed as ōtoro, chūtoro, and akami.
Ōtoro is the fattiest part of the tuna. It has a rich, buttery texture and is highly prized for its abundant marbling.
Chūtoro has a balance between fatty and lean meat. It combines the richness of the fat with the deeper flavor of the tuna’s flesh.
Akami, meaning “red meat,” is the leaner central part of the tuna. It has a clean, concentrated tuna flavor and allows the natural umami of the fish to stand out.
Visitors can enjoy these three varieties together in a three-color tuna bowl, or sample them as sushi and sashimi to compare their different textures and flavors.
Oma Tuna is more than a luxury ingredient. It represents the relationship between the cold northern waters of Aomori, traditional fishing techniques, and Japan’s seafood culture.
For travelers visiting the Shimokita Peninsula, tasting fresh Oma Tuna is a special opportunity to experience one of Japan’s most celebrated seafood specialties. From richly fatty ōtoro to flavorful akami, each cut offers a different expression of this remarkable wild bluefin tuna.
October through March