[Sashimi Grade] Negitoro (Minced Bluefin Tuna) from Misaki Fishing Port (100g)
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[Sashimi Grade] Negitoro (Minced Bluefin Tuna) from Misaki Fishing Port (100g)
[Sashimi Grade] Negitoro (Minced Bluefin Tuna) from Misaki Fishing Port (100g)
[Sashimi Grade] Negitoro (Minced Bluefin Tuna) from Misaki Fishing Port (100g)

[Sashimi Grade] Negitoro (Minced Bluefin Tuna) from Misaki Fishing Port (100g)

Now$25.00 $27.25 w/GST
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Delivered From JPassport Singapore Warehouse
Delivery: Order now to receive your item on 29 May 2024 at 12 - 6 PM. 

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Please note: Chilled goods must be received in person. Kindly ensure that someone is available at home to collect the delivery.

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  • Delivery is arranged for every Wednesday and Friday, 12 - 6 PM.
  • To receive Wednesday delivery: Order by Tuesdays 10 AM.
  • To receive Friday delivery: Order by Thursdays 10 AM.
  • No deliveries on weekends and public holidays.
  • For refund inquiries, please refer to our Refund Policy here.

From one of the famous Maguro wholesaler in Japan - Misaki Megumi Suisan

"Super-frozen Maguro" - a mark of freshness and quality.

Each maguro (bluefin tuna) is processed and stored in a super freezer warehouse (-60℃) to maintain its freshness.

It is difficult to achieve this storing conditions for usual warehouses, and we are finally ready to introduce this same sashimi grade frozen maguro to you, with our logistics partner!

Misaki Megumi Suisan, as one of the pioneer of maguro wholesalebrings maguro direct from the sea to the restaurants.

In Singapore, they had established Maguro Donya restaurant, with 4 outlets, specializing in fresh, quality maguro.

Now, with our logistics partner, you can now try this maguro, at home!

One of the Best Parts of Tuna
- Negitoro -

Negitoro is often cited as favorite sushi topping in Japan.

Negitoro is made from the part of the tuna called "Nakaochi," which is the part that remains around the middle bone and is attached to the bone. It is fatty and delicious.

Our Maguro recommendations

Ootoro (Fatty tuna)

Melt-in-your-mouth texture and rich umami flavor. It is a delicacy that once you try it, you will become addicted to it.

More info

Chutoro (Medium Fatty Tuna)

It has a balance of fatty and lean meat, which gives the perfect texture when you bite in your mouth!

More info

Negitoro (Minced Tuna)

Negitoro is often cited as favorite sushi topping in Japan. made from the part of the tuna called "Nakaochi", which makes it fatty and delicious.

More info

Traditional Dark Soy Sauce

The no.1 traditional soy sauce from Japan! It adds a deep flavor to sashimi, sushi, and many other dishes.

More info

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Best Bluefin Tuna from Misaki Fishing Port

Located on the tip of the Miura peninsula, in southwest Kanagawa Prefecture, Misaki Fishing Port is well known as a platform where rapidly frozen Maguro (tuna) and fesh fish is traded live. It is a well-positioned natural harbor as Jogashima, an island facing it to the south, forms a natural breakwater.

Deep-sea fishing vessels depart for the Pacific, Atlantic and Indian Oceans from Misaki, and come back to the port a few months later after fishing. Over one hundred Maguro wholesalers, including large and small ones, support Misaki’s fishing industry and have built a system that enables us to deliver high-quality Maguro to consumers throughout Japan.

"Super-frozen Maguro"

"Super-frozen Maguro" has been rapidly frozen to the ultra-low temperature of -60℃ immediately after being caught in order to maintain the fresh, high quality, and is stored in a super freezer warehouse to keep freshness.

In the Misaki market, a lot of professional brokers are enrolled; high quality Maguro is selected by bidding through an auction system; cutting is done according to need by advanced processing technology. In recent years, brokers go abroad to purchase Maguro, there are also demands for farmed Maguro which is tastefully appealing to people in many countries around the world. We have defined it as "Misaki MAGURO".

In addition, in the spring of 2018, a new market called "Misaki Wholesale Seafood Market, Miura City" was established. The market has thoroughly advanced hygiene management. Its purpose is to help build up the "Misaki Maguro" brand.

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How to enjoy Sashimi Grade Tuna

It is best served as it is, or topping with rice!


  1. Let sit in the refrigerator for 1 to 2 hours to thaw.
  2. Alternatively, place pack under running water for 15-20mins to thaw.
  3. Once it is thawed, placed negitoro contents in a bowl.
  4. Garnish with chopped spring onion and our recommended soy sauce.
  5. Serve as it is, or top with rice!

* Once thawed, do not refreeze.
* Usually household freezers have a temperature range of -15°C, the maguro deteriorates quickly, please enjoy it within 10 days of arrival.




Story of Misaki Megumi Suisan

To be the Best Maguro Tonya (Maguro Wholesaler) in the World

- Vision -
Be Global. Be Local. We are committed to passing on to the next generation a lifestyle of healthy eating with good fish.
- Challenges -
Conservation of fishing resources
We only catch Maguro that are allocated in the catch quota and are well managed. We do not deal with Maguro "less than 10kg of bluefin maguro" and ones caught by "round haul vessels". We consider this is one of the reasons decreasing fisheries resources.
Sustainable food cycle
We use the waste from the Maguro to make organic fertilizer, and pass it on to local farmers for their crops. Our desire is to use the entire fish and not waste the gift from the ocean.
Energy resources
We try to offset even the enormous energy consumption required for a super freezer warehouse. We set up a solar power generation system on the top of the office after the 2011 Tohoku earthquake and tsunami.Sifted to supply of renewable energy of the second processing plant and super freezer warehouse in 2020.
We set our goal to achieve RE100 as corporate responsibilities.
Education
We offer lectures on food education for elementary school students who come to the warehouse for field trips. We also employ a local younger generation, and overseas trainees as well, and provide human resources for them.
- Passion -

50 years ago, I started selling Maguro by myself with just one truck. It was a pleasure to receive the enthusiastic cries of “delicious!” from our customers. It stirred me to make them even happier. At that time in Misaki, deep-sea fishing vessels entered the port every day. Peddlers came and went. About 1,000 Maguro were lined in the fish market every day. Later, brokers who heard the good reputation of Misaki Maguro started gathering in Misaki, and I changed my mind to become a wholesaler.
As a wholesale business, I enjoyed the interaction with customers and the chance to get to know them in a more natural environment. As I was introduced to more people, my business grew. It’s been my pleasure to get to meet so many good people.
Wild caught fish is different in size, even if it is caught by the same vessels, in the same season, and in the same fishing ground. The quality is different for each one.
In the case of Misaki, we judge a slice from a Maguro tail, and bid for Maguro through an auction system. How can we bid to assess whether Maguro is worth buying in the fish market? Even the best brokers lose in auctions in some cases, however, some also can find more value unexpectedly.
We want to continue to challenge all of our employees to find out what customers want, and to offer more value to them resulting in customer satisfaction.
Maguro is now a common word around the world. This is a part of Japanese food culture
It must be one of great missions to contribute to promoting the “Nippon brand” and disseminating it throughout Japan, with a bigger perspective.

From my childhood, my mother sold Maguro in a shop in front of our house. In those days, tourists in and around Jogashima continually came and went, and I remember that it was always crowded with people. My father was never home. When it was lunch time, in a corner of my memory, I remember the employees gathered at our home and we shared lunch together. My childhood dream was to be a baseball player. I had no particular dreams when I was a student. I just wanted to go abroad.
And now, I am flying around the world selling Maguro. I have always like to challenge myself with new things since I joined the company. For example, I opened our own supermarket (directly operated retail store); actively attend overseas exhibitions; export overseas; and have expanded to directly operating a restaurant in Singapore.
My mission is to help people understand how delicious Maguro is.
Maguro migrates the Pacific Rim, or the ocean around the world.
We all share the same ocean. I would like to enjoy Maguro which is our common property for everyone in the world. Nowadays, the culture of eating SASHIMI is spreading around the world. Japan must be the leader provide quality control and a distribution system from catch to deliver for the fish to be SASHIMI quality.
In order to pass on to the next generation a life style of healthy eating with good fish, facing the question “What is sustainable fishery?”. Since Japan is a country that has a deep culture of eating fish, we need to be able to explain our way of understanding sustainable fishery to the rest of the world. I would be happy if the next generation of children would be interested in becoming Maguro Donya.


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