Winter Yellowtail (Buri) Guide
Kanburi, or winter yellowtail, refers to adult yellowtail caught during the freezing winter months when they migrate through the Sea of Japan. To survive the cold waters, the fish accumulate a thick layer of fat, resulting in a buttery, melt-in-your-mouth texture that is highly celebrated in sashimi, sushi, and hotpots.
Popular Varieties
Buri Shabu-Shabu
Ultra-thin slices of winter yellowtail swished quickly through hot kelp broth, cooking the outer edge while leaving the center rare.
Buri Daikon
A classic home-style dish where fatty yellowtail bones and meat are simmered with daikon radish in sweet soy sauce.
Buri Sashimi
Thick slices of raw winter yellowtail, showing off the beautiful marbling and served with soy sauce and wasabi.
Dining Etiquette & Rules
- For Buri Shabu-Shabu: Swish the fish slice in the boiling broth for only 2 to 3 seconds before dipping it in citrusy ponzu sauce.
- When eating Buri Daikon, enjoy the radish first; it will have absorbed all the rich fat and savory flavor of the fish.
- Pair winter yellowtail with a dry, crisp regional sake to balance the rich, fatty mouthfeel of the fish.
Toyama Bay is legendary for winter yellowtail. If you travel during winter, seek out 'Himi Buri' from Himi City—it is considered the absolute gold standard of yellowtail in Japan.