The pursuit of “good taste and health” is deeply rooted in Japanese food culture. Buri and Hamachi are juicy, rich in umami flavor, and packed with healthy nutrients.
In today’s world, seafood must not only be healthy for the body but also harvested in a way that supports the global environment. Buri and Hamachi are raised in sustainable environments in Japan, renowned for its rich seafood culture. These fish are healthy, sustainable, and irresistibly flavorful, making them a perfect choice for both your diet and the planet.

Japan’s Unique Oceanic Delight

Buri is characterized by its soft and chewy texture and melt-in-your-mouth fatty flavor, and is a delicious delicacy that can only be found in the sustainable waters of Japan.

Extremely Rich in Omega 3

Buri is rich in nutritional value and contains abundant quantities of Omega-3 fatty acids, including DHA and EPA, which has been reported to reduce the risk of hypertension and coronary heart disease*. Buri has even more DHA and EPA than salmon.

PRODUCTION

One of the crucial factors for cultivating high-quality BURI is a strong current. Many fish farms are located in inland seas with sufficient depth and large tidal variations, providing the strong currents needed to grow plump, fleshy BURI.
Fish farmers increasingly utilize advanced technologies, such as cloud-based systems, to monitor and manage the density and health of BURI in their farms.
Many producers are highly selective about the feed used to produce fatty, high-quality BURI. Some develop proprietary feeds by blending local ingredients like cereals, tea leaves, citrus, and olive oil, enhancing the fish’s aroma and texture.

PROCESS／DISTRIBUTION

The processing technique is critical to preserving freshness and begins as soon as the fish is landed, directly from the farm. The ultimate quality of BURI depends on how the fish is handled at this stage. Immediate on-site processing takes place before the fish is sent to a plant for further refinement.
Precise and prompt processing ensures tender fish meat, maintains freshness, and prevents stiffening. The superior taste of BURI is further preserved by the controlled environment of the processing plant. Adhering to HACCP’s high sanitary standards, the plant is kept at consistently low temperatures to maintain freshness.

Each BURI is processed individually by skilled artisans or machines under strict quality control, ensuring swift and careful packaging. Frozen products are subjected to ultra-low-temperature freezing to prevent degradation and are exported in freezing containers to maintain their quality.

For raw preparations, Buri and Hamachi are favorites in sashimi, sushi, or carpaccio, where their melt-in-your-mouth textures and umami are best appreciated. When cooked, the umami intensifies, enhancing the richness of the fish. Popular cooking methods include salt-grilling, teriyaki, and miso-marination. They are also ideal for hearty dishes like hot pot (shabu-shabu), where they add depth and flavor to the broth.

The “World-Class Chefs’ BURI and HAMACHI Menus” features 10 exclusive recipes, each crafted to elevate Buri and Hamachi to new heights. From raw delicacies to cooked masterpieces, these recipes reflect the creativity and expertise of chefs who understand the value of these premium Japanese fish.

Visit the website to explore the recipes, watch the videos, and download your free recipe book. Whether you’re a culinary enthusiast or simply curious about Japanese cuisine, these Buri and Hamachi menus offer a taste of innovation and tradition combined.

https://japan-food.jetro.go.jp/seafood/us/menus/index.html