Try our specialty products
In this section, we showcase seasonal Fukushima products, recipes, unique ways to enjoy Fukushima food from our producers, and some of the beloved comfort foods of the local people.
A favorite of skipjack tuna producer Tai Nozaki!
Skipjack tuna sashimi
Toppings to taste (green onion, shiso leaf, etc.)
Garlic to taste
Soy sauce to taste
Fillet the skipjack tuna into 3 or 5 pieces, then cut into smaller blocks. Leave the skin of the belly on the cuts
Slice the blocks thickly after adding small cuts into the skin to help apply the soy sauce and make sashimi easier to eat
Note: You can also use store-bought skinless blocks or sashimi cuts.
Grate the garlic and mix it in with the soy sauce
Arrange the skipjack tuna sashimi with shiso leaf or other toppings on a plate
Whatever Nozaki and his family can’t finish raw, they roast and soak in a soy-based sauce, boil, or make into fish bone stock, so that they eventually end up enjoying every part of the fish without waste. This is another beautiful feature of having authentic Fukushima skipjack tuna.