Features of our tuna

Characteristics of our tuna

UUAN Yanaka offers natural raw Pacific bluefin tuna. Online sales include frozen and fresh, natural and farm-raised, and any type of tuna, including Pacific bluefin tuna, southern bluefin tuna, and bigeye tuna. Please contact us for more information. We publish information on the place of production (name of prefecture) and port, so please contact us if you are interested.

Quality of Tuna

Quality of Tuna

We take into account the market price of our tuna and select tuna that have no gap between the value of the tuna and the price at which we buy them. We offer our tuna at a price that is commensurate with the product. We place emphasis on the lean meat in our selection of tunas. (We select tuna with good quality, color, and freshness, with an emphasis on lean meat.) We purchase tuna with the aim of keeping the freshness and flavor of the tuna in mind.

Characteristics of each region

Characteristics of each region

Tuna caught in Sakaiminato, Tottori Prefecture, and Shiogama, Miyagi Prefecture, in the summer by whirlpool nets are highly acidic and watery, so the taste is refreshing. (This flavor is just right for eating in summer.) On the other hand, tunas caught by longlining or single line fishing in winter from Oma, Aomori Prefecture or Toi, Hokkaido are less watery and have a rich flavor and sweetness. If you are interested in the characteristics of the region of origin, please send us a message and we will contact you.

Best time to eat

Best time to eat

When the tuna has stopped dripping, it is ready to eat. Some items may begin to change color at the edges before the dripping stops, in which case, eat them sooner. Once the overall color has started to change, we recommend that the tuna be cooked over a flame, such as in a pot or at a roast, before eating. The standard shelf life is 2 days for raw sashimi, 2 days for sashimi without tsuma (daikon), and the same day (10-12 hours) for sashimi with tsuma (daikon).

How do you source the tuna?

About Purchasing

Fishermen catch tunas migrating in the ocean, land them at fishing ports, and then truck them to the Toyosu fish market from ports all over Japan through fishing cooperatives. The Toyosu fish market is a priority market for high quality tuna, as they are auctioned off at a higher price than local markets.

Recommended food combinations

Recommended food combination

Ingredients that go well with tuna include soy sauce, nori (seaweed), and green onions. For sake, sake ginjo or junmai ginjo is recommended. Try the skin after it has been boiled and dipped in ponzu (Japanese sauce made from ponzu citrus juice).

Recommended cooking method

Sashimi is the best way to eat it. However, lean meat with less fat can be served in carpaccio with olive oil, or marinated or dressed in Hawaiian cuisine such as poke. The fatty and stringy parts (tail and head) can be grilled, simmered, or cooked in a pot, as the small stringy bits and fat melt away when cooked.

Storage Methods

Preserving Tuna

Wrap the tunas directly in thick kitchen paper (or double if thin), then place them in plastic wrap or a ziplock and store in the refrigerator. Remove as much air as possible from the inside at that time. This will prevent the tuna from oxidizing. During storage, replace the wrapping paper when about two-thirds of the paper is wet with drippings. When the paper is no longer wet with drippings, it can be stored in that condition. If your refrigerator has a chilled compartment, the best storage environment is the chilled compartment. (Frozen tuna should be stored in the same way as fresh tuna after thawing.)

Frozen delivery is available.



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