Tuna - The King of Sushi|Tokyo Sushi School - Become a Sushi Chef in Just One Month

Introduction

Its deep red flesh, rich umami, and silky texture have captivated sushi lovers around the world.
Tuna is often called the king of sushi - a symbol of luxury, craftsmanship, and the ocean's bounty.

But the tuna we know today as the star of the sushi counter wasn't always considered a prized fish.
Behind its popularity lies a fascinating story of cultural evolution, technological innovation, and global trade.

This column dives into tuna from every angle - its biology, history, culinary role, global fisheries, and the challenges that will shape its future.

1What Kind of Fish Is Tuna?

Tuna (maguro in Japanese) belongs to the mackerel family (Scombridae) and is found in warm and temperate seas across the globe.
There are several major species used in sushi, each with distinct flavor and texture:

Species
Japanese Name: Characteristics
Bluefin tuna
Hon-maguro: The most prized species; rich, fatty flesh and intense umami.
Southern bluefin tuna
Minami-maguro: Found in southern oceans; softer texture and sweet flavor.
Bigeye tuna
Mebachi-maguro: Bright red flesh, firm texture; popular in conveyor-belt sushi.
Yellowfin tuna
Kihada-maguro: Lean, mild, slightly lighter color; used in poke and donburi.
Albacore tuna
Binnaga-maguro: Pale meat, used mostly in canned tuna or casual sushi.

Tuna are extraordinary swimmers - some can reach speeds of 70 km/h (43 mph) and maintain body temperatures above that of the surrounding water, an ability rare among fish.
This strength and stamina have made tuna both a wonder of the natural world and a cornerstone of global seafood culture.

2Tuna and the Japanese - A Long Relationship

Archaeological evidence shows that the Japanese have eaten tuna since prehistoric times - tuna bones have been found in Jomon-era shell mounds (over 2,000 years old).
However, for centuries tuna was considered a low-grade fish, unsuitable for refined dining.

Before refrigeration, tuna spoiled quickly, and its dark red color turned brown as it oxidized.
It wasn't until the late Edo period (18th-19th centuries) that tuna found its place in sushi culture.

Sushi chefs in Edo (modern Tokyo) developed a technique called "zuke" - soaking tuna in soy sauce to preserve freshness and enhance umami.
This innovation transformed a once-unwanted fish into a delicacy, giving birth to the iconic Edo-style marinated tuna sushi we know today.

3Why Tuna Became "The King of Sushi"

Several reasons explain why tuna earned its royal reputation:

1Incredible Variety of Flavors

Few fish offer as much diversity in taste and texture:

Akami (lean meat): Deep red, pure umami, clean aftertaste.
Chutoro (medium fatty): Perfect balance of lean and fat.
Otoro (fatty belly):: Buttery, melt-in-your-mouth texture.

Other parts:Cheeks, collar, tail, and nakaochi (rib meat) are all edible delicacies.

2Visual Appeal

The vivid crimson hue of tuna adds brilliance to any sushi platter - a contrast that highlights the beauty of Japanese aesthetics.

3Universally Loved Flavor

Even in countries unaccustomed to raw fish, tuna sushi and tuna rolls are accepted and adored.
It's the true global ambassador of sushi culture.

4A Symbol of Craftsmanship

Slicing tuna requires precision and experience.
From controlling temperature to identifying muscle grain and fat layers, every movement reflects the chef's mastery.

4Japan's Tuna Fisheries - From Local to Global

In the early Edo period, tuna caught in Edo Bay (Tokyo Bay) were considered ordinary fish, often boiled or pickled.
But with the modernization of Japan in the late 19th century, powered ships and refrigeration transformed tuna fishing forever.

By the 1950s-60s, Japan's distant-water tuna fleets reached every ocean - the Pacific, Atlantic, and Indian - marking the golden age of tuna fishing.
Ports like Yaizu (Shizuoka), Katsuura (Wakayama), and Kesennuma (Miyagi) became synonymous with tuna landings.

By the 1970s, advances in freezing and air transport enabled global trade, bringing tuna from all over the world to the Tsukiji (now Toyosu) market.
Today, the tuna auction in Tokyo remains one of the world's most iconic seafood marketplaces.

5Tuna Around the World - Catches and Consumption

Globally, about 5 million tons of tuna are caught each year.
Japan alone consumes roughly 10 - 15% of the world's total, making it the largest tuna-consuming nation.

Major tuna-producing regions:

Japan
Indonesia
Taiwan
South Korea
Spain
Mexico
United States (Hawaii, California)

Bluefin tuna - the most valuable - is traded at premium prices, sometimes exceeding hundreds of thousands of dollars per fish at Tokyo's New Year auction.

6The Rise of Tuna Farming

As natural stocks declined, Japan spearheaded research into farmed and cultured tuna.
In 2002, Kinki University achieved the world's first successful complete farming cycle of bluefin tuna - from hatch to harvest.

Meanwhile, "ranching" methods, where young wild tuna are captured and fattened in pens, have become widespread in Japan, Australia, and the Mediterranean.
These efforts provide a more stable supply, though challenges remain regarding feed efficiency and environmental sustainability.

7Tuna and the Environment

Tuna's popularity has come at a price - overfishing.
In the early 2000s, bluefin populations dropped sharply due to rising global demand.
International organizations like the WCPFC and IATTC have since implemented strict quotas to restore stocks.

At the same time, eco-certifications such as MSC (Marine Stewardship Council) encourage sustainable fishing and consumer awareness.
In Japan, more restaurants and schools are now promoting "Sustainable Sushi", ensuring that the ocean's balance is preserved for future generations.

8"MAGURO" Goes Global

From New York to Paris, from Sydney to Singapore, tuna sushi is a universal language.
In Western countries, fatty tuna (toro) is regarded as a luxury treat, while spicy tuna rolls and tuna sashimi bowls have become mainstream.

The word "MAGURO" itself has entered the global culinary vocabulary - just like "wasabi" or "umami."
It symbolizes both tradition and innovation, bridging Japan's deep food heritage with modern dining culture.

9Tuna and the Art of the Sushi Chef

In traditional Edo-style sushi, the treatment of tuna is the ultimate test of a chef's skill.
Temperature control, slicing angle, and timing must all be perfect.

Lean cuts are best served slightly cool, highlighting umami.
Fatty cuts should be at room temperature to let the oils melt on the tongue.
The thickness of each slice determines how the fat and rice interact in one bite.

As sushi masters often say:
"A piece of tuna reveals everything - your knife, your sense, your soul."

10Tuna as a Cultural Icon

Beyond cuisine, tuna carries symbolic meaning in Japan.
At the Toyosu Market New Year auction, the first tuna of the year often sells for astronomical prices - a tradition believed to bring prosperity.

In fishing towns, festivals celebrating the first tuna catch of the season still take place, honoring the sea's generosity.
For centuries, tuna has embodied vitality, good fortune, and respect for nature's gifts.

11The Future of Tuna and Sushi Culture

The future of tuna is being shaped by both technology and sustainability.
Innovations such as AI-based grading systems, low-temperature aging, and lab-grown tuna are redefining what sushi can be.

Meanwhile, chefs are exploring "beyond tuna" creations - plant-based substitutes, responsibly farmed fish, and new fusion styles.
Still, tuna remains the benchmark - the ultimate expression of balance between tradition and evolution.

12Conclusion - A Story of the Sea and Humanity

Tuna is not just a fish.
It is a story - of oceans and seasons, of fishermen and chefs, of skill passed from generation to generation.

Each slice of tuna carries with it the rhythm of waves and the pulse of human craftsmanship.
It represents the meeting point of nature's power and human artistry.
Next time you enjoy a piece of tuna sushi, take a moment to reflect on the journey it has taken - from the vast ocean to the skilled hands of a sushi chef, and finally to your plate.
In that single bite lies a thousand years of Japanese culinary history and the promise of its future.

Tuna - The King of SushiExploring the History, Culture, and Future of Japan's Most Beloved Sushi Fish