Tuna—the king of the sea, adorned in a deep crimson majesty.

What is tuna? It is the “king of the sea,” reigning at the top of the marine food chain, and a top-tier ingredient that Japanese food culture proudly presents to the world. As synonymous with sushi and sashimi, gourmets worldwide know its name and seek its taste. However, only a handful truly understand the value of tuna.

Among all types of tuna, the highest quality is considered to be the bluefin tuna—also known as “hon-maguro.” This gigantic fish, which migrates in the deep waters of the Atlantic and Pacific Oceans, can reach lengths of 3 meters and weigh over 400 kilograms. The fat accumulated in its large body creates that rich, flavorful “toro.” The fat content of otoro is over 30%. The moment it enters your mouth, it begins to melt, and a torrent of sweetness and umami washes over you. Its overwhelming presence cannot be imitated by any other ingredient.

The depth of Japanese tuna culture lies in its “detailed division of parts.” Beyond the basic classifications of otoro (fatty tuna), chutoro (medium-fatty tuna), and akami (lean tuna), every part of the tuna is used, including the collar, cheek meat, and the meat around the eyes. Akami, rich in iron and taurine, also has health benefits, and its popularity is growing with the global rise in health consciousness.

The first auction of the year at Tokyo’s Toyosu Market has now become global news. Each time images of bluefin tuna fetching hundreds of millions of yen are broadcast worldwide, interest in Japan’s tuna culture continues to grow. In high-end sushi restaurants in Malaysia and Singapore, bluefin tuna toro reigns as the most expensive item on the menu, and demand for “authentic Japanese tuna” among the wealthy is rapidly expanding.

The value befitting the king of the sea is being properly delivered to the world. The time has come to unleash the umami emanating from this crimson majesty onto Asian dinner tables.