Food · Fermented foods

Makajiki (Indo-Pacific Blue Marlin)

まかじき (Makajiki)

Also known as: Makajiki, Indo-Pacific blue marlin, Striped marlin, Kajiki-maguro (legacy), Tetrapturus audax, 真梶木

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At a glance

Category	Food
Japanese labeling name	まかじき
Common Japanese notations	まかじき, 真梶木, マカジキ, カジキマグロ (商業名)
Origin	Striped marlin (Kajikia audax / Tetrapturus audax); pelagic temperate-water fish; principal domestic landings Miyagi (Kesennuma), Iwate, Wakayama, Kanagawa, Shizuoka; historically marketed as 'kajiki-maguro' but is NOT taxonomically a tuna — modern labeling rules require accurate naming; defining Kanto-region kajiki-cuisine fish
Typical functions	Sashimi premium — kajiki-sashimi staple in eastern Japan, Steak preparation — firm flesh suits western-style cooking, Smoke-cured premium retail, Sushi nigiri (regional)
Regulatory status in Japan	Standard food labeling. Origin disclosure required. Historical 'kajiki-maguro' name is technically inaccurate — modern labeling guidance prefers 'makajiki' or 'kajiki'. Fish allergen — mackerel/salmon are JAS-mandatory; marlin is JAS-recommended-disclosure. Mercury moderate-to-high; pregnancy-advisory 厚生労働省 (Ministry of Health, Labour and Welfare) guidance applies (limit kajiki to 80g/week).

Makajiki (まかじき / 真梶木) is the striped marlin (Kajikia audax) — premium pelagic fish landed at Kesennuma, Wakayama. **Despite historical 'kajiki-maguro' merchant name, marlin is NOT a tuna.** Defining sashimi/steak. **Mercury 厚生労働省 (Ministry of Health, Labour and Welfare) pregnancy-advisory: limit to 80g/week.**

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Classification

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Product applications

Functions

Flavoring486

Regulatory tags

Culinary ingredient512

Origin

Animal-derived87

Common OEM product categories

Finished-product categories where Japanese OEM manufacturers commonly formulate with this ingredient.

Fresh makajiki sashimi-grade retail
Frozen fillet B2B (foodservice steak channel)
Smoked makajiki specialty

Ingredient profile

Kajikia audax / Tetrapturus audax striped marlin (NOT a tuna).

OEM applications

Premium sashimi (eastern Japan).

Steak western-style cooking.

Smoke-cured retail.

Sushi nigiri (regional).

For OEM: sashimi-grade retail, foodservice frozen fillet, smoked specialty.

Regulatory classification in Japan

Standard food labeling. Origin disclosure.

Modern naming guidance prefers 'makajiki' over historical 'kajiki-maguro'.

**Fish JAS-recommended-disclosure allergen consideration.**

**Mercury 厚生労働省 (Ministry of Health, Labour and Welfare) pregnancy-advisory: limit to 80g/week.**

Regulatory classification in other markets

EU	Fish EU-mandatory allergen. Mercury monitoring (EFSA).
USA	Fish allergen disclosure. FDA mercury advisory — pregnant women avoid marlin.
China	Premium import market.
Korea	Premium import market.

Market reference formulations

Example finished products will be added after verification.

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Alternative ingredients

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Mekajiki

Quick answers

What is Makajiki (Indo-Pacific Blue Marlin)?: Makajiki (まかじき / 真梶木) is the striped marlin (Kajikia audax) — premium pelagic fish landed at Kesennuma, Wakayama. **Despite historical 'kajiki-maguro' merchant name, marlin is NOT a tuna.** Defining sashimi/steak. **Mercury 厚生労働省 (Ministry of Health, Labour and Welfare) pregnancy-advisory: limit to 80g/week.**
What is the regulatory status of Makajiki (Indo-Pacific Blue Marlin) in Japan?: Standard food labeling. **Origin disclosure required.** Historical 'kajiki-maguro' name is technically inaccurate — modern labeling guidance prefers 'makajiki' or 'kajiki'. **Fish allergen** — **mackerel/salmon are JAS-mandatory; marlin is JAS-recommended-disclosure**. **Mercury moderate-to-high; pregnancy-advisory 厚生労働省 (Ministry of Health, Labour and Welfare) guidance applies (limit kajiki to 80g/week).**
What products typically use Makajiki (Indo-Pacific Blue Marlin)?: Fresh makajiki sashimi-grade retail / Frozen fillet B2B (foodservice steak channel) / Smoked makajiki specialty
Where does Makajiki (Indo-Pacific Blue Marlin) come from?: Striped marlin (Kajikia audax / Tetrapturus audax); pelagic temperate-water fish; principal domestic landings Miyagi (Kesennuma), Iwate, Wakayama, Kanagawa, Shizuoka; **historically marketed as 'kajiki-maguro' but is NOT taxonomically a tuna** — modern labeling rules require accurate naming; defining Kanto-region kajiki-cuisine fish
What is the INCI / JSCI labeling name for Makajiki (Indo-Pacific Blue Marlin)?: JSCI: まかじき

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References

文部科学省 (Ministry of Education, Culture, Sports, Science and Technology) Standard Tables of Food Composition — まかじき

Last updated: 2026-04-28. Ingredient entries are reviewed at least annually against current regulatory listings.