A Japanese baseball star recently hosted an extravagant tuna dinner, leaving fans and netizens in awe. This lavish feast sparked renewed interest in Japanese culinary culture.
TOKYO, JAPAN (MERXWIRE) – Japanese professional baseball star Shohei Ohtani recently treated his team members to a private dinner featuring a 177-kilogram tuna to demonstrate hospitality and allow his teammates to experience authentic Japanese cuisine. Tuna has long been regarded as a high-end ingredient beloved by the Japanese. But how deep is the Japanese people’s love for tuna, and why is it the centrepiece of even guest feasts?
The Japanese consume up to 600,000 tons of tuna annually, with approximately 80% of the global demand for bluefin tuna coming from Japan. Tuna is a favoured ingredient in high-end sushi restaurants or at family dinner tables. Among tuna dishes, Maguro Sashimi (tuna sashimi), especially the fatty belly cuts “Otoro” and “Chutoro,” is considered a quintessential delicacy of Japanese cuisine. It is renowned for its delicate texture and rich fat content, making it a gastronomic treasure.
Tuna is a large, migratory fish found across the world’s oceans, with species such as yellowfin, bigeye, albacore, and the highly prized bluefin tuna. Bluefin tuna, in particular, is considered the “black diamond of the sea” due to its long maturation period, scarcity, and tender meat with rich oil content. In Japanese cuisine, tuna can be prepared in various ways, including sushi, sashimi, grilling, and pickling. Especially in high-end sushi restaurants, chefs expertly prepare dishes to highlight the unique characteristics of different tuna cuts.
The Japanese have a deep-rooted affection for tuna sashimi, not only for its exquisite taste but also due to the historical and cultural significance of Japanese dining. Since the Edo period, sushi and sashimi have been integral to ordinary people’s culture, and with the advent of refrigeration, tuna became an essential ingredient in sushi restaurants. Furthermore, tuna is considered a premium food, with many Japanese choosing it for special occasions like New Year’s or celebrations, adding to the ceremonial atmosphere.
In addition to its delicious flavour, tuna’s high nutritional value is another key reason for its popularity. Tuna is rich in high-quality protein and low in fat, making it a favourite among fitness enthusiasts. Additionally, its Omega-3 fatty acids help reduce the risk of cardiovascular diseases and inflammation and support brain health. Tuna also contains essential vitamins and minerals, such as B vitamins, D, E, iron, magnesium, and zinc, which help boost immunity and maintain overall health.
Due to the high demand for tuna, its market price has steadily risen. The Tsukiji Market in Japan hosts a tuna auction yearly, where prices have reached as high as 300 million yen per fish. However, as tuna catches increase, there is growing concern about the depletion of tuna stocks. To maintain ecological balance, the Japanese government has recently started promoting sustainable fisheries and encouraging farmed tuna production to ensure the continued availability of this delicacy.
