Garlic Albacore ニンニク醤油漬けビン長鮪

Print RecipeJump To Recipe

Garlic Albacore Tuna | Easy Japanese Recipes at

I’m really happy to share an exciting news with you today!  I just launched an online sashimi store called!!  The store specializes in super-frozen tuna and other sashimi-grade fish commonly used for sushi such as this really tasty Albacore Tuna (shiro maguro).

Garlic Albacore Tuna | Easy Japanese Recipes at

Before I share more about my store, let’s talk about today’s recipe first.  Albacore sashimi is very popular in Japanese restaurants due to it’s soft texture and mild flavor.  It differs from yellowfin and other tuna species because its meat is more white.  In the U.S., it is the same tuna as the “white meat” canned tuna.  Since the albacore sashimi flavor is mild, it easily absorbs other flavors.

For today’s recipe, I made a garlic soy sauce for the albacore sashimi and garnished it with ginger and scallions.  This recipe take just 10 minutes from beginning to finish and it was a hit when I served it at a party.

Garlic Albacore Tuna | Easy Japanese Recipes at JustOneCookbook.comNow about the store.  I’ve been working hard for the past 6 months to launch the site and I’m so happy finally it’s up and running.  You may wonder why I started an online sashimi store and there are actually a few reasons.

First of all, I often get asked from Just One Cookbook readers if I know any online stores I would recommend for sashimi.

Secondly, even living in the bay area it’s not easy for me to find high quality sashimi-grade fish.  I miss the really delicious sashimi I get to enjoy when I go back to Japan.  Since I want to be able to enjoy restaurant quality sashimi right in my own home, I thought perhaps others might want the same.  The quality of fish on reminds me of the sashimi quality I enjoy in Japan.

I’m really happy to introduce my store to those of you who haven’t had easy access to great sashimi-grade fish.  My price is reasonable compared to the prices at my local Japanese markets and I am very proud of the high quality fish.

The stock I carry focuses on food safety and none of my sashimi is CO (carbon monoxide) treated.  All CO treated tuna is banned for importation and sale in Japan, Australia, New Zealand, EU countries, Taiwan and China, but unfortunately the U.S. still allows such practice.  You can read more about it at Food and Water Watch.

Due to regulations and shipping time, I am currently only shipping to the lower 48 states.  If you have any questions about the products, please contact [email protected]. | Follow Facebook for news and updates

Garlic Albacore Tuna | Easy Japanese Recipes at

Now are you ready for this delicious appetizer dish?  Check out how quickly I made this amazing appetizer in the video below (and don’t forget to subscribe my channel! :)).  You can order the frozen sashimi-grade albacore here.

Don’t want to miss a recipe? Sign up for the FREE Just One Cookbook newsletter delivered to your inbox! And stay in touch on Facebook, Google+, Pinterest, and Instagram for all the latest updates. Thank you so much for reading, and till next time!

Garlic Albacore
Prep time
Cook time
Total time
Serves: 2-3 for appetizer
  1. Slice the garlic and scallion.
  2. Grate the ginger.
  3. In a small saucepan, heat the sesame oil over medium heat and add the garlic slices when the oil is hot.
  4. Cook the garlic until fragrant and add soy sauce.
  5. Bring the sauce to boil and lower the heat to simmer for 15-20 seconds. Remove from the heat.
  6. Cut the albacore tuna into about ¼ inch slices.
  7. Plate the tuna on a serving plate and brush the garlic sauce. Top with scallion and ginger and garnish with tobiko. Serve immediately.
Recipe by Namiko Chen of Just One Cookbook. All images and content on this site are copyright protected. Please do not use my images without my permission. If you’d like to share this recipe on your site, please re-write the recipe in your own words and link to this post as the original source. Thank you.


Enjoy It? Share it!

Never miss another new recipe!

Sign up and receive the Just One Cookbook email newsletter.

Disclosure: Just One Cookbook is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to

Leave a Comment

Your email address will not be published - required fields are marked *

  1. Mrs. Sata

    Looks amazing! I’m definitely looking forward to trying this recipe :) congratulations on the new website!

    By any chance, do you have any advice or tips on buying fish at my local grocery store here in Nagoya? I never really bought or cooked a lot of fish before I moved out here.

    I apologize for asking so many questions >_< thank you so much for taking the time to respond at all!

    • Hello Mrs. Sata! Thank you so much for your kind words. :) Are you talking about raw fish (sashimi) or regular fish? Do you only want wild fish (vs. farm) or what type of food you are going to make. There is always “good buy” on the day, so talk to fishmonger to see what’s available and good on that day you visit. :)

    • Thank you Jenny for your kind words! It’s exciting, and more challenging to handle everything I want to do. 😀 Hope you have a fantastic week ahead. :)

  2. Congrats on the online store! The prices really do look reasonable for what is offered. I’ll definitely be placing a few orders! And maybe I should place one for today’s recipe. 😉 This looks so terrific – you’ve outdone yourself. Thanks so much.

  3. Congratulations Nami!! I wish you great success, and now I have a place to buy Sushi fish, yay! I would happily buy other products too, if that means I can re-create your recipes :) The garlic albacore sounds delicious, and is so simple to make too! Thanks so much for sharing the recipe.

  4. ガーリックのにおいが伝わってくるようなお刺身ですねえ。美味しそう!新しいお仕事がんばってね。

    PS- 誕生日のお祝いありがとう!

  5. Oh, do you know how to make a gal hungry! Your sashimi sounds amazing! Good luck with this new addition…I know it will be a huge success!!!

  6. Congratulations on your new business and I’m sure it will be so popular just like “Just One Cookbook.” Wish you the best and success. :)

  7. KH

    Hi Nami,

    Congrats on your new business endeavor.
    Do you know where I can get Sanma here in U.S.? Will your online store eventually carry them? I live in AR.

    • Hi KH! Thank you! It’s sanma season right now! I saw sanma in my local Japanese supermarket. Fall is here. :) Unfortunately we only carry sashimi-grade fish and some pre-marinated miso stealhead and cooked shrimp besides sashimi. Sorry! :(

  8. Vivalabbird

    Congrats Nami!!! Your own store delivering sashimi to all over the US? That’s amazing! I am going to check it out when I visit my brother in Portland! :)

    • Hi Vivi! Thank you! We ship within the US (excluding Alaska and Hawaii) due to shipping logistic and time. It has to be arrived in 2-3 days and the package includes lots of dry ice (very heavy!)… so that’s why shipping is very limited… :( But we will ship to Portland! 😉

  9. Congratulations on opening the ‘store’ and the best of luck with your endeavour. Maybe one day you may make your products available in Canada as well. :)

  10. Wow, congratulations on your new business adventure Nami!! Well done!! I must go to your new site and check it out. :) I wish you much success!

    The recipe is lovely. :)

  11. Jessica

    Hi, I just wanted to say that your recipes are amazing! I’m excited that you’ve got the sashimi store now so that I can finally get good fish where I live (KS). I had a quick look at the website, and I was wondering about the amount of fish you get. I know there’s a “quantity” box, but I didn’t see anything about the weight. For example, if I was to purchase a single order of salmon sashimi, how much fish would arrive at my door?

  12. Oh Nami, congratulations…!!! You should be so exited with your own store, I’m sure the quality of your products is the best, what we can expect from somebody that knows and enjoy Japanese food? Just the best…you are the best…

  13. So happy for you and your new store! To be honest, I’m always afraid to give sushi a try at home because I’m nervous I’m going to get the wrong kind of fish. I will definitely be trying your store. SO COOL! And this garlic albacore sounds divine!

  14. Congratulations on your new venture, Nami. I wish you tonnes of success. This is a wonderful looking seafood recipe. I don’t think I’ve had anything like it. I love your presentation with the pretty blue plate xx

  15. Eha

    Namiko-san – I do take my hat off to you for having managed to start as business as well as all the very many other things you do. Seems one which should soon take a fair market share: my very, very best wishes to you and for its success!

  16. Congratulations on your store Nami…very impressive!
    I never had albacore served this way…now I must give this a try…looks delicious.
    Hope you are having a great week 😀

  17. Beautiful fish and recipe that looks so simple yet delicious. I love tuna in small doses like this because I’m rather squeamish when it comes to raw fish, now the hubs would dive in without looking back :D. Congrats on opening your own online fresh fish market I wish you much success and prosperity with it.

  18. Lara

    Congratulations with your online store. Looks great! and a very beautiful logo!!
    Alas, i live in Europe…. I have a question though:
    When I would buy frozen tuna in the supermarket can you use that too for sushi? Somehow I never dare to and always go to the fish-shop.

    • Thank you Lara! I know, the shipping will cost too much (very heavy packaging with dry ice in it) and can’t ship within 2 days… :(

      Are you talking about frozen tuna which has a label saying for sashimi, or just simply frozen tuna? You can only eat tuna as raw ONLY when it is meant to be eaten raw. :)

  19. Les Pane


    Can you explain “sashimi-grade” fish? There doesn’t seem to be any official system for grading sushi or sashimi.

    I’ve checked on the different ways that the USDA and the FDA grade fish and can’t find anything saying that they grade fish like according to sushi or sashimi, aexcept to say that it has to be “previously frozen.” Is that what you mean by sashimi-grade?

    • Hi Les!

      For Japanese, “sashimi grade” (or we call it “fish for sashimi” 刺身用) means that it can be safely eaten raw, and the package always have a sticker saying that. That means that you HAVE TO eat within 1-2 days after the package date.

      I looked online to see what is “sashimi grade” means, but I don’t think that there were any USDA standards regarding the term “sashimi grade”.

      Wiki mentions: ‘Sashimi Grade’ fish is caught by individual handline. As soon as the fish is landed, its brain is pierced with a sharp spike; and it is placed in slurried ice. This spiking is called the Ike jime process. The flesh contains minimal lactic acid because it died instantly so it will keep fresh on ice for about ten days, without turning white or otherwise degrading.

      Although not all fish goes through “Ike Jime” process, “sashimi-grade” fish are meant to be eaten raw, but after a few days they have to be cooked.

      That’s what I know. It looks like “sashimi-grade” is loosely used in the U.S. but for Japanese it means we “can” eat raw without cooking (and fishmongers are supposed to let us know the process the fish went through to decide if it’s okay to be eaten raw or not). Hope that helps.

  20. Congratulations on your new store Nami! That’s such wonderful news and I’m so happy for you :) This appetizer looks so incredible, so pretty and tasty :)

  21. I loved that you used high quality frozen fish! So often I get bagged out for using it in dishes but I find sometimes the fish store have worse quality than frozen. I love the garlic glaze on this because It is not the normal sauce you get on it when it grilled

  22. Well, that’s just as exciting as hell Nami!!! Congratulations!! I’m definitely going to check it out because living in the high desert, sashimi quality fish is almost impossible to get, especially if your a consumer and not a restaurant. What a great sashimi with the albcore! Love the garlic sauce!

  23. Can I come to your house for dinner? You always have the best looking food on here. Sushi is my favorite food in the world, and I haven’t found any sushi grade fish near me, so I will definitely be ordering from you. Congrats on your new store!

  24. Oh, how I wish I loved sashimi like my husband does!!! He could eat it daily, and unfortunately I don’t make a good lunch date when sashimi is involved. He would love this recipe, and I’m sending him your new store…. perhaps he will find something to order for lunch and we can eat at home!! Good luck on your new venture Nami… I’m excited for you!!

  25. Congratulations on the new store, Nami! How exciting. I’m surprised to hear you can’t always get superior-grade fish in the Bay Area, but I know if it’s your store the quality has to be excellent.

  26. Congratulations Nami-san! You were busy before and now you are going to be a very busy girl! I love your simple dish. any recipe that features garlic in the title has my attention. LOL Looking forward to more recipes featuring the fresh catch of the day. Ja Mata, BAM

  27. How exciting! Congratulations on your online sashimi store, Nami! Seared albacore and Hamachi are my favorite fish to order as sashimi. Good luck with your newest endeavor – I admire your business sense. xo Priscilla

  28. Jina

    Congrats on your new business, and it’s so great that you’re really passionate about providing high quality seafood. Luckily here in Sydney, we can get really fresh produce from the fish markets.. but it’s quite alarming to hear that the US hasn’t banned CO treated fish!!

  29. Congrats Nami, what an amazing idea. I know out here we can’t get sushi grade fish and I’m sure lots of other can’t either. I don’t know how you do it all, do you sleep? Wishing you lots of success with your new project.

  30. Congratulations, Nami! It must be such an exciting adventure! I wish you all the best and only hope you will not stop blogging 😉
    The garlic albacore looks delicious. I see albacore from time to time but never bought it because of a huge failure when I tried frying it once. Now I know where to look for inspiration :-) Good luck again!!!!

  31. Dear Nami, I am so amazed at the way your garlic albacore looks like – it looks so unbelievably fresh and delicious – I can just imagine the high quality your fish must be, it shows. I wish I could get my hands on some of that wonderful fish of yours!
    All the very best for all you do! Respect, dear friend!

  32. Wow, Nami! I’m so excited for your new adventure ;). You’re such an inspiration. What a fantastic idea! It’s sad to say but as a poor student, I hardly get to eat sashimi. So when my dad is in town, I take full advantage and beg for sushi…for lunch, happy hour, dinner..the next day, repeat. haha. He takes pity on me and spoils me rotten. I’m going to check out your site right now!

  33. Congratulations, Nami! I’m so happy for you and your new store. Very exciting! I an imagine you’ve been quite busy. What a beautiful tuna dish you created – I would happily eat the whole plate. Love the sauce! Wishing you all the best! :)

  34. Nice, Nami – best of luck with your venture… I hope it doesn’t make you too busy… you already seem stretched quite thin!

    Yikes, I had no idea that fish is often frozen in such a way in the US (with CO)… makes me happy to live in the EU!

  35. I have always said that Japanese cooking is the only one that intimidates me, but I do love it. How can I not love a cuisine that has so much fish in it. I am like Gollum’s less ugly sister. :)

  36. Vicky

    Hello Nami. Congratulations on your new venture and wish you a great success. I have some personal question and request, is there any email I could drop you a line?

  37. So looking forward to try your garlic sauce. It sounds so delicious!
    AND Congrats on your new business adventure. You’re an amazing lady, Nami! I honestly don’t know how you keep up with everything you do! :) All the best.