Japanese amberjack nigiri

Japanese amberjack (Buri)

【Nigiri sushi: Shiromi or Iromono】
Japanese amberjack (Seriola quinqueradiata), known as Buri in Japan, is found along both the Pacific coast and the Sea of Japan coast of Japan and is a migratory fish that travels over a wide range with the changing seasons, whether young or fully grown. From spring through summer, the fish migrate north in search of food, and from fall through winter, they migrate south as water temperatures drop. Both northbound and southbound schools are caught in various regions throughout the year, but winter Buri, in particular, is considered the finest. It is prized for its rich flavor and abundant fat while retaining a pleasantly firm texture.

Buri is a classic example of a fish whose name changes as it grows. While the names and size criteria vary slightly by region, in the Kanto region, fish measuring approximately 15–20 cm in total length are called wakashi, those measuring 20–40 cm are called inada, those measuring 40–60 cm are called warasa, and those measuring 60 cm or longer are known as buri. Among these, inada is most commonly landed in summer. Although it is not as fatty as mature buri, it is characterized by a light, refreshing flavor. This makes it especially enjoyable during the hot summer months, and it pairs well with the subtle acidity of sushi rice.

In the past, buri was once considered uncommon in Hokkaido, but in recent years, rising sea temperatures have led to an increase in schools migrating farther north. Among the buri landed in Hokkaido is a branded variety known as Tenjo Buri. Tenjo Buri is caught annually from mid-September to late October in fixed nets off Yoichi and Kobira on Hokkaido's Shakotan Peninsula. Since it is not as fatty as winter buri, it offers an excellent balance between the umami of the flesh and the richness of its fat, making it an outstanding match for vinegared sushi rice.

Himi Kanburi, landed in Toyama Bay, is one of Japan's most celebrated winter delicacies. It is certified as Himi Kanburi only when yellowtail weighing at least 6 kg, caught in fixed nets off the coast of Himi and landed at Himi Fish Market, meets the standards established by the Himi Fisheries Cooperative. Himi Kanburi is renowned for its rich fat content, deep umami, and refined sweetness. The fat melts smoothly in the mouth, creating a luxurious flavor often compared to tuna toro. The belly, in particular, is exceptionally rich, offering a tender texture while still retaining a pleasant bite.

On the other hand, buri is among the fish that lose their color most rapidly after being caught, making freshness management particularly challenging. To serve it in the best possible condition as sushi, a master sushi chef must possess exceptional skills in handling, preparation, and aging the fish.

【Temperature of vinegared rice (shari) and sushi toppings】
36～38℃/20～24℃

【Substitute fish】
Pelagic butterfish: Seriolella maculata (Günther, 1860)
White warehou: Seriolella caerulea Guichenot, 1848

【Related contents】
What is Daikon oroshi?

What is hybrid artificial fish?

What is Iromono?

Are Hamachi and Buri the same thing?

What is Shusseuo?

List of White flesh fish (Shiromi)

(Revision date: August 4, 2026)