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Tuna chiai, or dark meat, contains plenty of selenoneine. (© Kawamoto Daigo)
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President Aoki talks about the potential of chiai over samples of the frozen tuna meat. He is also vice-chair of a research society looking into the health benefits of tuna, the Maguro Mibyō Kaizen Kōka Kenkyūkai. (© Nippon.com)
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Sashimi sliced so it is roughly half and half akami and chiai. The rich flavor makes it a perfect match for sake. (© Nippon.com)
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The Kanagawa Prefectural Fisheries Technology Center stands on the shores of Jōgashima in Misaki Harbor. (© Nippon.com)
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The tuna auction at Misaki fishing port. Frozen tuna keeps chiai fresh, meaning it can remain a good source of selenoneine. (© Kawamoto Daigo)
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Yamamoto says that locals are aware of the delicious taste of chiai. (© Nippon.com)
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The Misaki Kushikatsu hits on both flavor and texture. The aftertaste is light, meaning people can eat skewer after skewer. (© Nippon.com)
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Since I visited on a weekday, there were few tourists at the Misaki Fisharena Wharf Urari and ferry port. (© Nippon.com)
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Top is the satisfying chiai steak escargot style, bottom left is popular Misaki portside restaurant Kaishū, and bottom right is shop owner Kusama Kazunari. (© Nippon.com)
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Top left is Kōrakutei, which draws ramen lovers from around Japan, with second-generation owner and head of Misaki Maguro Club Hasegawa Masanori, and at bottom is a dish of marlin and tuna shūmai wrapped in glutinous mochi rice, with Chinese herbal soup. (© Nippon.com)
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