Japanese Food Tips

Buri (yellowtail) is a nutrient-rich fish which includes DHA, EPA, good quality protein, Vitamin D, Vitamin B1, Vitamin B2, and so on. Japan was first to succeed in buri aquaculture and now nearly more than 60 % of buri sold has been raised that way. Japanese aquaculture technology has evolved to reduce odor, and exports overseas are increasing. In the winter season buri is known as Kanburi (Winter Yellowtail) in Japan. Kanburi contains more fish fat and is more delicious than buri sold in other seasons. Teriyaki is the most popular buri dish. Other dishes are sashimi, ingredient of sushi and simmered with Japanese radish. More recently, it is eaten as shabu-shabu (buri-shabu). Winter is recommended if you eat buri cuisine in Japan.