Tuna is one of the most popular seafood in Japan. It has a delicious flavor, tender meat, high protein and unsaturated fatty acids, and is known as a "seafood delicacy that nourishes the brain and nourishes the body".

Tuna is widely used in Japan, and can be eaten raw, grilled, boiled, deep-fried, shabu-shabu and other cooking methods. Among them, skipjack tuna sashimi, Japan's famous sashimi, is made with tuna as the main ingredient. This unique way of eating combines fresh tuna slices with sauce, Japanese wasabi and other toppings, which makes it tender and juicy in the mouth.

In addition to its delicious flavor, tuna is also a nutritious seafood, rich in omega-3 fatty acids, vitamin B6 and vitamin B12 and other antioxidants. These nutrients have many benefits for human health, such as reducing the incidence of cardiovascular disease, strengthening immunity and promoting brain development. Therefore, tuna is the majority of Japanese people love and respected as "ocean gold".