10% Off for First Order Subscribe NOW

Free Shipping on Orders Over $249



Japan is an island nation with a long history of fish-eating culture, and Hamachi (yellowtail) is highly regarded around the world as particularly fatty and delicious. First of all, there are various currents around Japan and the temperature of the water varies. In the nearshore seas, the muscles of the fish are tighter and the fat on top of that makes it very tasty! This is largely due to the marine environment around Japan, but there are other reasons as well.
The history of Japan's fish-eating culture goes back hundreds of years. Originally, Japan's knowledge of fish is unique in the world. From the use of chopsticks to the use of knives and other utensils, including the dishes produced by various cooking methods, these culture is called the fish-eating culture. Don't get wrong, it's not simply that eating fish refers to these cultures. It is culture from various perspectives such as how to deal with the fish and how to control its quality. It is very important that this is formed as The accumulation of knowledge and skills around fish is necessary, and this kind of historical culture is unique to Japan, even in the world. ones.
One of the main reasons why Japanese fish is so fresh in the eyes of the world and can be kept fresh in faraway places is because of its top-class freezing technology. Japan has been eating fish since ancient times and has a history of struggling to keep it fresh. Before the development of the refrigerator, technology was developed to preserve freshness for as long as possible through preparations. With the advent and widespread use of refrigerators, Japanese fish can now be enjoyed anywhere in Japan at any time of the year, allowing us to enjoy a variety of tastes of the sea throughout the year. Improvements in freezing technology to preserve the freshness of fish have reduced the need to prepare dried fish and other preserved foods, and fresh fish can now be enjoyed as sashimi. Japanese people, who are highly discerning about food, have long been considering how to maintain the freshness of their fish and how to preserve it for the long term.
Tuna, a popular ingredient in sushi and sashimi, is rich in health benefits. First of all, it is rich in vitamins A, D, and E. Vitamins A and D are classified as fat- soluble and can help maintain the health of the eyes and skin, as well as resistance to viruses and other diseases. Vitamin A is classified as fat-soluble and helps maintain the health of the eyes and skin, and increases resistance to viruses. It has the ability to make a difference. If it is not enough, it can cause night blindness and dry skin.
The main reason why toro is so expensive is because it is so rare. Toro refers to the fatty part of the tuna's belly, and the fattiest part is called otoro, while the most fatty part is called tuna. The next most common part is called chutoro. Akami, which is often seen in supermarkets, is the part with almost no fat. The value of tuna varies depending on the contents of fat.

All our Tuna items are (super) frozen at ultra low temperature of -60°C. They are directly stored onboard in super-freezer, so the quality does not deteriorate as in fresh or standard frozen condition. As the Japanese sashimi markets have understood for a long time, super frozen tuna is the best quality tuna that money can buy.

Comparing to regular frozen process, super frozen fish is infinitely much fresher as it usually takes days until those fish treated with regular frozen process are served to your table.

So called 'fresh fish' can be 11 to 14 days old and deteriorating all the while before it is ultimately consumed., so super frozen tuna is more value for less catch.

Besides that, the most commonly retailed tuna in USA are treated with CO (Carbon Monoxide) process which prevent oxidation, so that the color keeps remaining fresh.

However, the color remains unchanged even after the fish has gone off.


Due to this huge potential risk of food-poisoning, almost all the countries are legally banning CO processed fishes, while there is no strict rule in USA for this, which is basically because there is no custom to have raw fishes meaning USA doesn’t have specific benchmark rule of bacterial count.


More information about CO process, please refer to the article below: