White flesh
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Japanese amberjack (Buri)
【Nigiri sushi: Shiromi】
Buri (Japanese amberjack) 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. Also called Amberjack or Yellowtail.