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Buri (Yellowtail) / Hamachi (Young Yellowtail) Sushi

Hamachi / Japanese Amberjack

White Fish & Salmon

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Order Perciformes, Family Carangidae, Genus Seriola

Buri and hamachi are actually the same fish. Known as a "promotion fish" (shusse-uo), its name changes as it grows larger. The names vary by region, but hamachi is the Kansai (western Japan) name for buri around 50 cm in length, and farmed fish are also sometimes called hamachi. In all regions, once the fish exceeds 80 cm, it is called buri.

Buri is a "promotion fish" (shusse-uo) whose name changes with its size, and hamachi is the Kansai region's name for buri around 50 cm. The same size in the Kanto region is called inada, and there are various names throughout Japan depending on size, but once it exceeds 80 cm, it is called buri everywhere. Additionally, hamachi farming began from the Taisho to Showa eras, making hamachi synonymous with farmed fish.

Buri is a large migratory predatory fish that is born in the south in early spring and migrates northward. Because farming is thriving, it is available in markets year-round. The flavor differs significantly depending on size, becoming delicious once it exceeds 30 cm, with the best season being December to February when it is called "kan-buri" (winter yellowtail). Buri caught near Himi City in Toyama Prefecture, a midpoint of the southward migration, is said to have the richest fat content, and Himi buri is nationally famous as a premium winter yellowtail. Mature buri from Hokkaido, Sanriku, Sakaiminato, and Sado Island also command very high prices.

The Pairing of Buri/Hamachi and Sushi



Buri is a popular sushi topping, so many sushi restaurants offer richly fatty buri as one of their star items. For sushi, the fish is used from around the hamachi/inada size, and hamachi in particular is a size at which umami increases. Since it is widely farmed and reasonably priced, it is commonly found at conveyor belt sushi restaurants and similar establishments. Autumn to winter kan-buri has extremely rich fat and is considered a premium topping. When preparing buri or hamachi as nigiri sushi, it is typically served raw, but lightly blanched versions with reduced fat also have a refreshing taste. Instead of wasabi, it is sometimes eaten with grated daikon radish and ponzu sauce. Some restaurants also marinate the fish in soy sauce (zuke) to remove any odor, and in Toyama Prefecture, a famous buri region, there is also pressed sushi made with buri and sweet vinegar-pickled turnip (kabura).

Beyond being delicious, buri is rich in health-promoting nutrients including DHA for brain activation, IPA/EPA for healthy blood circulation, vitamins, and amino acids. Additionally, the vinegar in sushi rice helps reduce fishiness and cuts through fat, so even richly fatty buri and hamachi can be enjoyed with a clean, refreshing aftertaste. Buri and hamachi truly pair wonderfully with sushi.
Buri changes names as it grows Buri changes names as it grows

Fruit-Flavored Yellowtail Exists!?

Have you ever heard of mikan (mandarin orange) yellowtail, sudachi yellowtail, or kabosu yellowtail? These are yellowtail raised on feed mixed with fruit to remove the fishy smell, and they were introduced as "fruit fish" to combat the trend of young people eating less fish. Kura Sushi even served mikan yellowtail, which became a hot topic. Various other fruit fish have appeared beyond yellowtail, so if you spot one, why not give it a try?

Have you ever heard of mikan (mandarin orange) yellowtail, sudachi yellowtail, or kabosu yellowtail? These are yellowtail raised on feed mixed with fruit to remove the fishy smell, and they were introduced as "fruit fish" to combat the trend of young people eating less fish. Kura Sushi even served mikan yellowtail, which became a hot topic. Various other fruit fish have appeared beyond yellowtail, so if you spot one, why not give it a try?

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