White flesh

A photo of Buri nigiri
Japanese amberjack (Buri)

Japanese amberjack (Buri)

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

Himishi kanburi (氷見寒ブリ) is the Japanese amberjack are which weighs 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 Yellowtail.

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

【Related contents】
What is Iromono?

Are Hamachi and Buri the same thing?

What is Shusseuo?

List of White flesh fish (Shiromi)

Main production area

Toyama Ishikawa 

Famous production area

Himi Sado Yoichi Nanao


Late autumn-Winter