Food · Fermented foods
Mekajiki (Swordfish)
めかじき (Mekajiki)
Also known as: Mekajiki, Swordfish, Broadbill, Xiphias gladius, 目梶木, メカジキ
Looking for a Japanese supplier of Mekajiki (Swordfish)? Tell usAt a glance
| Category | Food |
|---|---|
| Japanese labeling name | めかじき 生 / 焼き |
| Common Japanese notations | めかじき, 目梶木, メカジキ, カジキマグロ (商業名) |
| Origin | Swordfish (Xiphias gladius); pelagic ocean fish; principal domestic landings Miyagi (Kesennuma — Japan's volume center for swordfish), Wakayama, Shizuoka, Kanagawa; widely sold as 'kajiki-maguro' commercial name; **defining western-style steak fish** in Japan; **Kesennuma swordfish is iconic Sanriku-coast premium category** |
| Typical functions | Western-style steak preparation — defining 'meat-like' fish in Japan, Teriyaki-yaki preparation, Smoked mekajiki premium retail, Foodservice fillet supply, Kasu-zuke / saikyo-yaki marinades |
| Regulatory status in Japan | Standard food labeling. **Origin disclosure required.** Modern naming guidance prefers 'mekajiki' over 'kajiki-maguro'. **Fish JAS-recommended-disclosure allergen consideration.** **Mercury moderate-to-high — MHLW pregnancy-advisory: limit kajiki/mekajiki to 80g/week.** |
Mekajiki (めかじき / 目梶木) is swordfish (Xiphias gladius) — Japan's defining western-style steak fish. Kesennuma is the volume center. Steak, teriyaki, smoke-cure, kasu-zuke applications. **MHLW mercury pregnancy-advisory: limit to 80g/week.**
Classification
Tags below link to other ingredients sharing the same attribute, so you can pivot from one ingredient to its peers.
Product applications
Functions
Regulatory tags
Origin
Used in (typical product categories)
Finished-product categories that commonly include this ingredient in Japanese-market formulations.
- Fresh mekajiki steak retail (volume retail fish steak)
- Frozen fillet B2B (foodservice steak channel — major)
- Smoked mekajiki specialty
- Marinade-prepared retail
What it is
Xiphias gladius swordfish.
Typical uses in Japanese products
Western-style steak (defining 'meat-like' fish).
Teriyaki-yaki.
Smoked retail premium.
Foodservice fillet supply.
Kasu-zuke / saikyo-yaki marinade.
For OEM: retail fillet/steak, foodservice frozen, smoked specialty, marinade-prepared.
Regulatory classification in Japan
Standard food labeling. Origin disclosure.
Modern naming prefers 'mekajiki' over 'kajiki-maguro'.
**Fish JAS-recommended-disclosure allergen consideration.**
**Mercury MHLW 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 swordfish.** |
| China | Established premium import market. |
| Korea | Established premium import market. |
Example products
Example finished products will be added after verification.
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.
Related ingredients
Explore related ingredients
Used in similar product applications
Other ingredients commonly used in the same finished-product families.
Abura-age (Fried Thin Tofu)
油揚げ
Seasonings & saucesFermented foods
Agemaki (Jackknife Clam)
あげまき
Seasonings & saucesFermented foods
Ago Dashi (Flying Fish Stock)
あごだし
Seasonings & saucesFermented foods
Ahiru-niku (Domestic Duck)
あひる 肉
Seasonings & saucesFermented foods
Aigamo-niku (Hybrid Duck)
かも あいがも 肉
Seasonings & saucesFermented foods
Sharing similar functions
Ingredients that overlap on functional benefit tags.
From the same origin
Other ingredients that share an origin classification.
References
- MEXT Standard Tables of Food Composition — めかじき 生 / 焼き
Last updated: 2026-04-28. Ingredient entries are reviewed at least annually against current regulatory listings.