Sushi Visual Dictionary | SushiUniversity


White flesh fish

A photo of buri sushi
Japanese amberjack (Buri)

Japanese amberjack (Buri)

What is Buri?
Japanese amberjack (Buri) is a fish that is given different names at each stage of growth such as “wakashi”, ”inada”, ”warasa,” and finally, ”buri”. (In Kansai the terms are “tsubasu,” “hamachi,” “mejiro,” and, “buri.” This fish represents the winter palate. Especially “kanburi,” caught in Toyama area, is very delicious, no less tasty than toro fatty tuna. Natural Buri is really tasty and fatty when it is really big. The umami flavor of buri increases when left to mature for 2 to 3 days.

Lately the farming is advancing and about 80% of amberjack on the market are produced in farms. In Kanto, farmed amberjack is called “hamachi” in order to distinguish it from those caught in the wild.

Himishi kanburi is the Japanese amberjack are which weigh over 6kg caught in a fixed net, also is certified by Himishi fisherman's cooperative. And they are set up at the fish auction at Himishi port.


Also called Amberjack or Yelloetail.

Main production area

Toyama Ishikawa Aomori

Famous production area

Himi Sado Yoichi Nanao

Season

Late autumn-Winter