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    • yaizukaneyo

    Rare parts of maguro and bonito, processed and developed with good tradition and originality. We introduce the perfect products for daily dining or snacking with drinks, such as tsukudani or nidzuke.

    PRODUCT INFORMATION

    TUNA

    • Tuna Block

      Tuna Block

      Fresh Bigeye, Yellowfin and other tunas fashioned into blocks. Please try it with mixed sashimi platters or fillets.

    • Albacore Tuna Block

      Albacore Tuna Block

      B-1 Albacore Tuna, caught by pole and line fishing in the Pacific. Skinless and ready to be made into sashimi.

    • una Fillets

      Tuna Fillets
      (For Sashimi/Sushi)

      Bigeye and yellowfin tuna caught through longline fishing, prepared into fillets. Can be processed for sashimi or sushi.

    • Ootoro / Chuutoro (Fatty Tuna)

      Ootoro / Chuutoro (Fatty Tuna)

      Fatty Pacific Bluefin and Bigeye Tuna cuts, carefully selected to meet customer needs. The light and clean taste makes it ideal for boiled sashimi, or vinegar dishes.

    • Thin Tuna Slice (With Pacific Bluefin)

      Thin Tuna Slice
      (With Pacific Bluefin)

      The fruits of long research and investigation into the most delicious way to prepare thin slices of tuna.

    • Lean Tuna Cuts

      Lean Tuna Cuts

      Carefully handpicked cuts of lean tuna. The vivid ruby meat is sure to whet your appetite.

    • Straw-grilled Bonito

      Tuna Cuts (Belly)

      Hand-selected cuts of all-natural tuna belly, a limited product. The flavor is quite distinct from lean tuna cuts.

    • Charcoal-grilled bonito

      Negitoro Tuna (Single serving)

      Single-serving portion of tuna prepared for easy, quick and convenient use in negitoro.

    • Tekkadon Tuna (Single serving)

      Tekkadon Tuna (Single serving)

      Single-serving portion of tuna prepared for easy, quick and convenient use in Tekkadon.

    • Tuna Slices (For Sushi)

      Tuna Slices (For Sushi)

      Slices ready for immediate use in hand-rolled sushi without any additional preparation. Each slice is hand-cut by a professional from carefully selected portions of tuna.

    BONITO

    • Straw-grilled Bonito

      Straw-grilled Bonito

      Specially prepared Daikuma bonito, smoked artisanally. Generous amounts of straw from specially contracted farms are burned to add a smokiness and aroma and accentuate the natural flavor of the bonito. Brand product of Daikuma Co., Ltd.

    • Charcoal-grilled bonito

      Charcoal-grilled bonito

      Bonito grilled using charcoal to add flavor. Standard, but no less delicious.

    • Skinless Toro Bonito

      Skinless Toro Bonito

      Return bonito (bonito caught in fall, after growing and being well-nourished in summer) prepared for sashimi. You will be able to enjoy a “delicious bonito”, with a taste that is rich and fatty.

    • Skinless Lean Bonito

      Skinless Lean Bonito

      Bonito caught in the pacific ocean near the equator, prepared to use in sashimi. You will be able to enjoy the simple taste of lean bonito.

    • oro Bonito (Exclusive Cut)

      Toro Bonito (Exclusive Cut)

      This portion of fatty bonito belly can only be obtained in limited quantities from every fish, and is rich and flavorful. Commonly grilled, and goes great with both rice and alcohol. This portion of fatty bonito belly can only be obtained in limited quantities from every fish, and is rich and flavorful. Commonly grilled, and goes great with both rice and alcohol.

    SMOKE

    • Smoked Toro Bonito

      Smoked Toro Bonito

      Fresh fatty bonito, smoked slowly with cherry blossom wood. Very savory.
      Fresh fatty bonito, smoked slowly with cherry blossom wood. Very savory.

    NIMONO

    • Splendid Alfonsino Broiled in Sauce

      Splendid Alfonsino Broiled in Sauce

      Fresh and soft, and can be eaten as-is, but can also be stored at room temperature for 6 months. Uses fresh and rich Splendid Alfonso caught in Japan. Broiled in a spicy-sweet sauce with plenty of sake until soft, it only needs to be warmed up to be a delicious meal.

    • Genuine Broiled Mackerel

      Genuine Broiled Mackerel

      The ginger-and-soy sauce mackerel is light, with minimal aftertaste. Thanks to the high temperature/pressure retort processing, even the bones are soft and edible. Ready-to-eat, and can be stored at room temperature for up to 6 month.

    • Mackerel with Konbu

      Mackerel with Konbu

      Blue mackerel is caught in Kogawa Bay, Yaizu, and prepared by veterans of the craft. This mackerel is then stewed with Konbu seaweed from Hokkaido, to which sauce is added for a gentle but memorable flavor.

    • Skewer Grilled Tuna

      Skewer Grilled Tuna

      Premium, limited cut of Tuna that still keeps well at room temp! Skewer Grilled Tuna

    • Tuna Toroni

      Tuna Toroni

      Winner of the Ministry of Agriculture, Forest and Fisheries Minister's Award. Fatty but tough and chewy haramo cut of tuna, stewed until deliciously soft.Highlights:So soft, it practically melts in your mouth "Melt-in-your-mouth goodness"The "haramo" is a very marbled, fatty and delicious cut of tuna, but also extremely premium, consisting of only 3% of the entire tuna. "Made possible by Kaneyo's techniques"Although delicious, the haramo was often thrown out, due to the difficulty of dealing with the toughness.

    • Yellowtail and Daikon

      Yellowtail and Daikon

      The traditional Japanese dish of simmered Yellowtail and 」apanese Radish . (#1: Goes excellently with miso? #2: Combined with miso for an unforgettable taste?) Highlight s:"Yellowtail and daikon with delicious miso sauce .

    • Tuna and Tea (Tsukudani)

      Tuna and Tea (Tsukudani)

      Yaizu skipjack tuna, lightly flavored with mandarin oranges Highlights: "Carefully hand-selected Yaizu skipjack tuna, in a perfect combination with Shizuoka mandarin oranges" "High-class tsukudani (food cooked in soy sauce). Can be stored at room temperature." Yaizu skipjack tuna, lightly flavored with mandarin oranges" Highlights: "Carefully hand-selected Yaizu skipjack tuna, in a perfect combination with Shizuoka mandarin oranges" "High-class tsukudani (food cooked in soy sauce). Can be stored at room temperature."

    • Skipjack and Mikan

      Skipjack and Mikan

      Yaizu skipjack tuna, lightly flavored with mandarin oranges Highlights: "Carefully hand-selected Yaizu skipjack tuna, in a perfect combination with Shizuoka mandarin oranges."" "High-class tsukudani (food cooked in soy sauce). Can be stored at room temperature."

    • Bonito Heart

      Bonito Heart

      Since this dish uses very fresh bonito hearts, it is a rare delicacy only found in places where the caught bonito are landed. The aftertaste is removed by stewing with soy sauce and ginger until soft, resulting in a delicious dish with a memorable texture.

    • una Kama Teriyaki

      Tuna Kama Teriyaki

      Premium, limited cut of Tuna that still keeps well at room temp!

    • Soft-Stewed Firefly Squid

      Soft-Stewed Firefly Squid

      Firefly squid, stewed in ginger and soy sauce to be perfect as a snack to go with alcohol; or a side dish to go with rice. Firefly squid, stewed in ginger and soy sauce to be perfect as a snack to go with alcohol; or a side dish to go with rice.

    NAMARIBUSHI

    • NAMARIBUSHI

      Boiled Namari-Bushi (Bonito)

      This “Namari-Bushi” is a completely natural, additive-free product – simply fatty pacific salmon boiled in a cauldron. Soft enough to be easily taken apart by hand, it goes great in salad or with some soy sauce by itself. Lower in calories than the popularly used salad chicken, but has more protein. Doesn‘t use high temperature and pressure retort sterilization, but can still be stored at room temperature for 6 months.

    KATSUOBUSHI

    • Bonito Flake Packs

      Bonito Flake Packs

      Packaged bags of bonito flakes.