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“Kihada maguro” or Yellowfin Tuna” will appear soon on our tables from early summer.
It is mainly caught off Shizuoka, Miyagi and Kochi Prefectures coasts.
Like all other fish it is called other names in different regions:
Kiwada, Itoshibi (Wakayama, Kochi, Kyushu), shibi (Kyusyu, Osaka), Ban (Osaka) and Tuna Kajibi (Okinawa)
Kihada roams over many seas between 30 degrees north latitude and 30 degrees south latitude and even wider depending on the season.
Most of the fish caught in Japan is served locally as sashimi:
Very recognzable for its pinkish colour.
It is also widely appreciated as zuke (first lightly grilled, then dipped into ice water before being cut in thin slices) on nigiri:
A lot is imported frozen.
In Shizuoka try to go for the freshly caught samples coming from Yaizu or Numazu.