Key Takeaways
• Fujitsu has launched an AI-powered ultrasound machine, Sonofai, that analyzes the fat content of frozen tuna in just 12 seconds
• The technology merges medical-grade ultrasound imaging with artificial intelligence to ensure precise, non-invasive fat grading
• Sonofai is expected to improve safety, hygiene, and efficiency in the tuna grading process while enabling more consistent quality control
• Launching in Japan in June 2025 at €182,250, the system targets commercial fish processors and could expand globally
In a significant stride for AI in food technology, Japanese tech giant Fujitsu has introduced Sonofai, a machine that uses ultrasound and artificial intelligence to determine the fat content of frozen tuna in just 12 seconds.
Designed to replace traditional, labor-intensive grading methods, the device offers a faster, safer, and more consistent approach to evaluating one of Japan’s most prized culinary commodities.
Transforming a Centuries-Old Process
In Japan’s high-end seafood market, the value of tuna—especially for sushi and sashimi—hinges on fat marbling. Until now, wholesalers have relied on manually cutting into the tail of each fish using large knives or saws, a process that can be unsanitary, dangerous, and subjective.
Fujitsu’s Sonofai offers a technology-first solution:
• Uses ultrasound to penetrate frozen fish and generate internal fat readings
• Applies AI to filter signal noise and enhance accuracy
• Delivers results via waveform diagrams in only 12 seconds
This not only increases grading efficiency but also preserves the integrity of the fish for further processing and sale.
How Sonofai Works
The machine operates similarly to medical ultrasound equipment used for liver diagnostics or prenatal imaging.
As soundwaves pass through the tuna, variations in tissue density affect how the waves are absorbed or reflected—critical for identifying fat levels.
“Since the tuna is frozen, when something is emitted and then returns, it often doesn’t come back correctly. We refer to that as ‘noise.’ Our [AI] technology can remove that noise and accurately analyse the data.”— Hideto Okada, Head of AI Strategy and Business Development at Fujitsu
When fatty tissue absorbs more soundwaves, the waveform displayed is smaller. AI then interprets this data to assign a quality score.
“If there is a lot of fat, then it’s harder for the soundwaves to pass, so the waveforms will be displayed smaller. And for this one, AI analysed it and concluded that it is extremely fatty.”— Yasutomi Suguru, Researcher at Fujitsu
This rapid and reliable assessment contrasts with the current manual process, which takes approximately 60 seconds per fish and requires physical cutting.
Benefits for the Seafood Industry
Sonofai is set to revolutionize seafood evaluation by addressing several longstanding challenges:
• Eliminates the need for cutting, reducing waste and improving hygiene
• Speeds up the evaluation process from one minute to 12 seconds
• Standardizes grading, helping suppliers ensure consistent product quality
Beyond fat content, future upgrades are being developed to analyze freshness, texture, and density, helping processors make more informed decisions at scale.
“Freshness, texture, and density – being able to understand those internal conditions is, I think, a significant step.”— Hisashi Ishida, President of Sonofai
Real-World Applications and Culinary Impact
The implications extend to restaurant procurement and menu development, especially in elite sushi establishments where fat content directly influences taste and price.
“The reason we don’t use albacore tuna – bincho-maguro – at our Edomae sushi restaurants is because the fat content varies way too much from fish to fish.”— Junichi Kurita, Sushi Chef at Kanda Edo-gin
“It’s not typically something that’s highly valued. But if it becomes clear which ones actually have good fat content, I think it will make it easier for us and restaurants to purchase it.”— Junichi Kurita
Sonofai may pave the way for broader utilization of underused tuna varieties and alleviate reliance on overfished species like bluefin.
Launch Details and Market Strategy
Sonofai will become commercially available in Japan in June 2025, with an initial price of €182,250. Its primary audience includes:
• Fish processing facilities
• Wholesale seafood distributors
• Fishing cooperatives and auction houses
Fujitsu also plans to explore international markets, especially where regulatory compliance and quality assurance in seafood are tightly monitored.
A Step Toward Digital Food Integrity
As part of a larger movement toward AI-powered quality control, Sonofai demonstrates how smart technologies can transform age-old industries.
By integrating scientific precision with culinary demands, Fujitsu has created a system that is not just efficient—but trusted.
In an era where food safety, sustainability, and traceability are top priorities, Sonofai’s success could signal broader adoption of non-invasive evaluation tools across other sectors of agriculture and food tech.
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