Food · Fermented foods
Katsuo (Skipjack Tuna)
かつお (Katsuo)
Also known as: Katsuo, Skipjack tuna, Bonito, Katsuwonus pelamis, 鰹, Hatsugatsuo (first spring catch), Modori-gatsuo (autumn return), Tataki (seared)
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| Category | Food |
|---|---|
| Japanese labeling name | かつお |
| Common Japanese notations | かつお, 鰹, カツオ, 初鰹, 戻り鰹, 鰹のたたき |
| Origin | Skipjack tuna (Katsuwonus pelamis); migratory pelagic fish; principal Japanese landings Kochi (volume leader, Tosa katsuo heritage), Shizuoka (Yaizu), Miyagi (Kesennuma); two seasonal runs — spring (haru-gatsuo / hatsugatsuo) and autumn (modori-gatsuo) |
| Typical functions | Katsuo-no-tataki (seared sashimi) — defining Kochi regional and national signature, Sashimi and sushi topping, Katsuobushi production (see katsuobushi-extract / katsuo-dashi-honkare entries), Premium gift retail (Kochi Tosa katsuo) |
| Regulatory status in Japan | Standard food labeling. Fish allergen recommended disclosure. Spring vs autumn season disclosure for premium positioning. |
Katsuo (かつお / 鰹) — skipjack tuna (Katsuwonus pelamis) — is one of Japan's most culturally and economically important fish with substantial OEM positions: as katsuo-no-tataki (seared sashimi — defining Kochi Tosa regional and national signature), as sashimi and sushi topping, as the raw material for katsuobushi (see katsuobushi-extract and katsuo-dashi-honkare for those products), and as premium gift retail (Kochi Tosa katsuo). Two seasonal runs: spring 'hatsugatsuo' (lean and fresh) and autumn 'modori-gatsuo' (fattier, returning south).
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Classification
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Product applications
Functions
Regulatory tags
Origin
Common OEM product categories
Finished-product categories where Japanese OEM manufacturers commonly formulate with this ingredient.
- Fresh whole katsuo (volume retail)
- Pre-prepared katsuo-no-tataki retail
- Frozen katsuo for processing
Ingredient profile
Katsuwonus pelamis skipjack tuna, migratory pelagic fish.
OEM applications
Katsuo-no-tataki seared sashimi.
Sashimi and sushi.
Katsuobushi production (see related entries).
Kochi Tosa premium gift retail.
For OEM: pre-prepared tataki retail OEM, frozen katsuo for processing, katsuobushi raw material supply.
Regulatory classification in Japan
Standard food labeling. Spring vs autumn season disclosure for premium positioning. Fish allergen recommended.
Regulatory classification in other markets
| EU | Imported as skipjack tuna. Established global trade. |
|---|---|
| USA | Established US skipjack tuna industry (canned tuna). |
| China | Established global trade. |
| Korea | Established Korean skipjack market. |
Market reference formulations
Example finished products will be added after verification of season (spring/autumn) and origin.
All brand names and product names referenced anywhere on this site are the property of their respective owners. Example entries are provided for informational purposes only and do not imply endorsement.
Seasonality & supply calendar
- Harvest months
- Spring run (初鰹): April – June; autumn run (戻り鰹): September – November
- Peak supply
- May (初鰹) and October (戻り鰹)
- Off-season
- December – March (limited frozen supply)
農林水産省 / Fisheries Agency landings show two distinct peaks. Autumn 戻り鰹 has higher fat content for sashimi-grade demand.
Storage requirements
How the receiving OEM facility needs to handle inbound raw material.
- Temperature
- Chilled 0°C for sashimi; super-frozen −40°C for raw export
- Conditions
- Bleeding (血抜き) immediately post-capture for sashimi grade
- Shelf life
- Chilled 3 days; frozen 6 months
Supply concentration
Where this ingredient comes from — useful for single-source-risk planning.
- Primary regions
- Kochi (Kuroshio), Kagoshima (Makurazaki), Shizuoka (Yaizu), Miyagi (Kesennuma)
- Import dependence
- Significant imported skipjack (Maldives, Indonesia, Pacific Islands) for canning
水産庁
Certifications commonly available
Certification schemes commonly obtainable for this raw material. Always confirm the specific supplier's current certificate before contracting.
| Scheme | Availability | |
|---|---|---|
| MSC | On-request | Some Pacific Skipjack fisheries (PNA, Maldives) MSC-certified |
| Halal | Inherent | |
| Kosher | Inherent |
Documented adulteration risks
Known fraud / adulteration patterns reported by regulators or industry bodies. Specify CoA params and screening tests on every PO.
- Imported skipjack (e.g. Maldivian / Indonesian) labeled as Japanese in lower-grade processed product
Detection: Country-of-origin per 食品表示法; processing facility document chain
水産庁
Alternative ingredients
Related ingredients commonly evaluated as substitutes.
Quick answers
- What is Katsuo (Skipjack Tuna)?
- Katsuo (かつお / 鰹) — skipjack tuna (Katsuwonus pelamis) — is one of Japan's most culturally and economically important fish with substantial OEM positions: as katsuo-no-tataki (seared sashimi — defining Kochi Tosa regional and national signature), as sashimi and sushi topping, as the raw material for katsuobushi (see katsuobushi-extract and katsuo-dashi-honkare for those products), and as premium gift retail (Kochi Tosa katsuo). Two seasonal runs: spring 'hatsugatsuo' (lean and fresh) and autumn 'modori-gatsuo' (fattier, returning south).
- What is the regulatory status of Katsuo (Skipjack Tuna) in Japan?
- Standard food labeling. Fish allergen recommended disclosure. Spring vs autumn season disclosure for premium positioning.
- What products typically use Katsuo (Skipjack Tuna)?
- Fresh whole katsuo (volume retail) / Pre-prepared katsuo-no-tataki retail / Frozen katsuo for processing
- Where does Katsuo (Skipjack Tuna) come from?
- Skipjack tuna (Katsuwonus pelamis); migratory pelagic fish; principal Japanese landings Kochi (volume leader, Tosa katsuo heritage), Shizuoka (Yaizu), Miyagi (Kesennuma); two seasonal runs — spring (haru-gatsuo / hatsugatsuo) and autumn (modori-gatsuo)
- What is the INCI / JSCI labeling name for Katsuo (Skipjack Tuna)?
- JSCI: かつお
Related ingredients — substitutes, pairings, processing chain
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Processed into
Downstream derivatives made from this ingredient.
Same category
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Sharing similar functions
Ingredients that overlap on functional benefit tags.
From the same origin
Other ingredients that share an origin classification.
Manufacturers mentioning this ingredient
Japanese OEM factories whose published profile references this ingredient. Auto-detected from manufacturer descriptions; verify capabilities directly.
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References
- 文部科学省 (Ministry of Education, Culture, Sports, Science and Technology) Standard Tables of Food Composition — かつお 春獲り 秋獲り
- Kochi Tosa katsuo regional reference
Last updated: 2026-04-28. Ingredient entries are reviewed at least annually against current regulatory listings.