鮪なら那智勝浦のヤマサ脇口水産
鮪なら那智勝浦のヤマサ脇口水産
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Nestled at the foot of the Kii Mountain Range, Nachikatsuura Town lies within the Kii peninsula and is blessed with lush evergreen broadleaf forests, nurtured by an exceptionally high-rainfall environment receiving over 3,000 mm of annual precipitation.
The abundant water flowing from these mountains meets the Kuroshio Current, creating an ideal environment for phytoplankton to flourish.
These plankton nourish small fish, which in turn attract tuna.
Rich in life, this fishing ground is often said to be “the place where tuna come to quench their thirst”
The fisheries in Nachikatsuura Town use an eco-friendly technique called longline fishing. This method involves suspending baited hooks along a long fishing line, with several meters of space between each hook.
After a set period, the line is hauled back in. This sustainable approach helps prevent overfishing and ensures tuna are caught with utmost care. Such careful handling allows for “Ikijime”—the ultimate Japanese technique for achieving true sashimi-grade quality.
Thanks to this method, Nachikatsuura Port boasts the highest volume of fresh tuna landings in Japan, making it a major hub where the country’s finest tuna is brought together.
The natural environment of Nachikatsuura Town provides ideal conditions for tuna to thrive and supports sustainable fishing practices.
Tuna from this region is a symbol of the blessings that come from the harmony between nature and human ingenuity.
Visitors can savor the freshest seafood while taking in the town’s breathtaking natural scenery — a perfect balance of land, sea, and tradition.
In Nachikatsuura, the flavors of tuna change with the seasons, offering a unique culinary experience throughout the year.
Each type of tuna has its own peak season, allowing visitors to enjoy the freshest, most flavorful cuts at just the right time.
It’s a place where you can experience tuna at its very best, nurtured by nature and perfected by tradition.
| Season | Winter (December to February) |
|---|---|
| Characteristics | It reaches its peak flavor in winter, and is known for its pleasantly chewy texture and pale pink flesh. As a beloved local specialty, it has long been cherished as the soul food of Nachikatsuura. |
| Season | Spring (March to May) & Autumn (September to November) |
|---|---|
| Characteristics | Bigeye tuna with an especially chewy and dense texture is often referred to as “Mochi-mebachi” (mochi-like bigeye tuna). Its firm, rich red meat offers a pleasantly springy bite. In autumn, as the fat content increases, it takes on a fatty, melt-in-your-mouth quality similar to toro, earning it the nickname “Abura-mebachi” (fatty bigeye tuna). |
| Season | Summer (June to August) |
|---|---|
| Characteristics | Known for its reddish flesh, Yellowfin Tuna offers a clean, refreshing flavor perfect for the hot summer months. Its slightly translucent meat makes it a popular choice for red-meat tuna lovers, especially in the Kansai region. |
| Season | Late Autumn to Early Spring (January to May) |
|---|---|
| Characteristics | Known as the “king of tuna,” hon-maguro (bluefin tuna) is highly prized for its rarity in the wild. It offers a perfect balance between lean meat with a distinctive tang and rich, flavorful toro (fatty belly). |
Yamasa Wakiguchi Tuna Company Co.Ltd. aims to be “Japan’s most dedicated company to elevating the craft of tuna in Japan and beyond”
Leveraging the rich natural environment of Nachikatsuura Town and traditional tuna-grading expertise, the company is committed to delivering high-quality tuna caught using sustainable fishing methods. Through these efforts, it contributes to both the revitalization of the local economy and the preservation of the global environment.
Yamasa Wakiguchi Tuna Company continues its mission to enrich food culture and build a sustainable future.
“Mochi Maguro,” the signature brand tuna proudly offered by Yamasa Wakiguchi Suisan, is a rare and exceptional selection of tuna caught in Nachikatsuura, known for its uniquely chewy and refined texture.
Celebrated for its superb quality and distinctive mouthfeel, it is often referred to as a “phantom delicacy.”
Less than 2% of all the tuna meet the strict criteria to be labelled “Mochi Maguro”- an elite category which selection is made possible by the connoisseurship of our team, who recognize and uphold the highest standards of texture and quality
“Wakiguchi no Maguro” refers to tuna carefully selected by Yamasa Wakiguchi Suisan for its exceptional quality. This sashimi-grade tuna is showcased, ready to enjoy, at the Katsuura Fishing Port Nigiwai Market – a must-visit hotspot for anyone looking to enjoy fresh, expertly selected tuna.
Nigiwai Ichiba offers a one-of-a-kind maguro experience, where you can enjoy exceptional tuna with a view of the bay and surrounding mountains — accompanied by the soothing sounds of seabirds and the gentle hum of passing boats.
The facility also hosts unique events, including wholetuna cutting shows, hands-on experiences like the Nama-Maguro Workshop — where visitors can try cutting tuna themselves — and the Market Tour,
which offers an up-close look at tuna auctions and a chance to learn about the fishery firsthand.
