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Maguro no Kabutoyaki (Grilled head of tuna) ｜ Our Regional Cuisines

  • Kanagawa Prefecture

    Maguro no Kabutoyaki (Grilled head of tuna)

Maguro no Kabutoyaki (Grilled head of tuna)

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  • Maguro no Kabutoyaki (Grilled head of tuna)

    Image source: Misakikan Head Office

  • Main lore areas

    Miura City, Misaki area

  • Main ingredients used

    Tuna

  • History/origin/related events

    The Miura peninsula's Misaki Harbor is known as the preeminent harbor for tuna fishing in Japan. Grilled head of tuna is a local delicacy in Misaki: a hearty dish where, as the name suggests, an entire tuna head is grilled as-is. It originally arose from the fishermen of Misaki when they boarded their boats and set out for the open sea. They would suspend tuna heads that they could not sell at market from their ships' funnels, grilling it in covered pans before eating it. It was also enjoyed by the young fishermen as an accompaniment to drinks when they came home to port. Restaurants near Misaki Harbor are said to have begun offering grilled tuna head to the general public about 40 years ago. With the gigantic tuna head served on the table, the dish has a big impact, and is especially enjoyed by tourists. It is also attractive as an opportunity to taste rare cuts that are seldom used in more common tuna dishes, such as the cheeks and the meat inside the eye sockets.
    With geographical features suitable for a port, Misaki developed long ago as a location for offshore and coastal fishing, and became known nationwide in the early Showa era as a base for deep sea fishing, with a flourishing trade in tuna. Nowadays, various kinds of tuna caught all over the world are frozen at -60°C onboard fishing ships, then brought to the port before being shipped through fish markets, mainly to the Tokyo Metropolitan area. Misaki's fish markets sell between 400 and 1000 tuna a day.

  • Opportunities and times of eating habits

    Depending on the species of tuna, the time they are in season will vary. However, Misaki Harbor gathers all kinds of tuna from all over the world, and has also developed freezing technology so that you can enjoy various tuna dishes, including grilled tuna head, throughout the year.
    Grilled fish head dishes are offered at seafood restaurants near fishing harbors, and are available via advance reservations.

  • How to eat

    Slowly grill the tuna head in the oven for 3 to 4 hours on a low heat. Eat the gelatinous meat inside the eye sockets, the head itself, the cheek and the inside of the jaw with grated daikon radish and seasonings such as soy sauce, ponzu and Tosa vinegar (vinegar with dashi stock). You can enjoy the different textures of the different parts of the head.

  • Efforts for Preservation and Succession

    Known as "Tuna Town", Misaki is crowded with restaurants near the harbor offering tuna dishes, which are popular with tourists. The harbor is distinguished by areas where you can taste rare parts of the tuna, such as the heart and stomach. At the Misaki Harbor City Festival held every fall, heads of tuna are grilled onboard fishing ships, alongside other culinary events.
    The Keikyu railway issues "Misaki Tuna Tickets" that include travel passes for trains and buses in the Misaki area, as well as meal vouchers. Local restaurants have also developed various products using tuna, including ramen and candy.

RECIPE

Ingredients (10 to 20 servings)

  • Head of tuna 1

How to cook

  • 1. Slowly grill the tuna head in the oven for 3 to 4 hours on a low heat.

provider : Misakikan Head Office

Recipes vary depending on the region and home.

Contact

Food Cultures Office, Overseas Market Development and Food Cultures Division, Food Industry Affairs Bureau, Ministry of Agriculture, Forestry and Fisheries

Tel:+81-3-3502-5516

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Address : 1-2-1,Kasumigaseki,Chiyoda-ku,Tokyo 100-8950,Japan.

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