Japanese amberjack (buri)

Sériole du Japon (buri)

What it is

Buri is a shusse-uo, a fish renamed as it grows — wakashi, inada, warasa, then buri — so a New Year gift of one carries a wish for promotion. The winter fish taken off Himi and Toyama carries so much fat that the market quotes it separately, as kan-buri.

In the kitchen

For buri-daikon, simmer the daikon alone until translucent first, then add the fish for the last ten minutes. Pour boiling water over the collar and bones before they go in — that step is what removes the blood smell that ruins the broth.

Goes with

Daikon Koikuchi shoyu Hon-mirin Junmai sake Ginger Negi Wasabi Yuzu kosho

Same species

Greater amberjack (kanpachi)

In season alongside

Eel Goose Woodcock Mallard Capon European conger

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