The Ultimate Buri (Yellowtail, Hamachi) Recipe Collection

All About Buri (Yellowtail, Hamachi) : The King of Japanese Winter Fish

Yellowtail, known as Buri in Japan, is a large migratory fish that grows to over 80 cm in length. It is best known for its rich flavor and high fat content. In Japan, Buri is classified as a “Shusse-uo” (Success Fish)—a fish whose name changes as it grows—and is cherished as a lucky charm symbolizing good fortune and career advancement. Beyond its symbolic meaning, it is also a highly nutritious powerhouse.

About Buri (Yellowtail, Hamachi)

Habitat: Buri migrates around the coastal waters of Japan and the Korean Peninsula and is harvested in various regions across Japan.
Seasonality: The peak season for wild Buri is from November to February. During this time, it is called “Kan-buri” (Cold Yellowtail) and is traded at premium prices due to its exceptional quality.
Farmed Buri: One of the main attractions of farmed Buri is its consistent taste throughout the year. Interestingly, the market price for farmed Buri is often said to be higher than that of wild Buri. Rather than being seen as a mere substitute for nature, the advancement in aquaculture technology is embraced as a new form of value.

Naming and Similar Species

Buri & Hamachi (Yellowtail): In the past, Hamachi and Buri were distinguished by their size. Today, it has become common to use the name “Hamachi” specifically for farmed yellowtail.
Hiramasa & Kanpachi (Amberjack): While often confused with Buri, these are different species. In English-speaking countries, Buri/Hamachi are typically called Yellowtail, while Hiramasa/Kanpachi are referred to as Amberjack.

Healthy & Delicious: Recommended Buri (Yellowtail, Hamachi) Recipes

Explore the versatility of Yellowtail with these nutritionist-supervised recipes. Each dish is carefully crafted to provide a perfect balance of flavor and health benefits.

Quick & Healthy: Simmered Yellowtail with Grated Daikon (Buri no Mizore-ni)

Boiled yellowtail and grated daikon radish

A delightful recipe to make the most of leftover daikon radish and napa cabbage from your hot pot! The natural enzymes in the grated daikon keep the yellowtail remarkably tender and juicy, even with a short cooking time. Enjoy every drop of the flavorful, heartwarming broth accented with a touch of refreshing Yuzu Kosho.

Prep & Cook Time: Approx. 15 mins (Simmer for just 5 mins!)
Main Ingredients: Yellowtail (Buri), Daikon Radish, Napa Cabbage, Yuzu Kosho

Get the recipe here 【Quick & Healthy: Simmered Yellowtail with Grated Daikon (Buri no Mizore-ni)】

Buri Teriyaki: Mastering Japanese Cooking Basics with the Golden Ratio

Learn the secrets to making authentic Japanese Teriyaki! With our foolproof 2:2:2:1 sauce ratio and a light dusting of flour, you’ll get perfectly tender yellowtail with an irresistible, glossy glaze—far different from the heavy, thick sauces found in overseas adaptations.

Prep & Cook Time: Approx. 15 mins
Key Ingredients: Yellowtail, Soy Sauce, Mirin, Sake, Sugar
Pro Tip: Lightly salting to remove fishy odors and dusting with flour ensures the sweet-savory glaze clings brilliantly to every bite!

Get the recipe here 【Buri Teriyaki: Mastering Japanese Cooking Basics with the Golden Ratio】

Pressure Cooker Sake-Steamed Yellowtail with Kabosu & Chili Oil Sauce

Experience incredibly tender and juicy yellowtail steamed to perfection using Japanese sake! Steaming in a pressure cooker seals in moisture while eliminating any fishy odor. Served over a bed of sweet potatoes, bean sprouts, and mushrooms, it’s finished with a nutty chili-ponzu sauce and a refreshing squeeze of local Kabosu citrus (or lime).

Prep & Cook Time: Approx. 15 mins (Turn off heat as soon as pressure builds!)
Key Ingredients: Yellowtail (Buri), Sweet Potato, Bean Sprouts, Shimeji Mushrooms, Ponzu, Kabosu (or Lime), Chili Oil (Layu)
Pro Tip: Using drinking-quality Japanese sake (Seishu) creates an aromatic vapor that tenderizes the fish and enhances its natural umami!

Get the recipe here 【Pressure Cooker Sake-Steamed Yellowtail with Kabosu & Chili Oil Sauce】

Buri Daikon Aradaki: Collagen-Rich 10-Minute Pressure Cooker Recipe

Experience the quintessential Japanese winter comfort food! By using flavorful yellowtail collars and bones (Ara), this traditional dish delivers a rich, collagen-packed depth that regular fillets simply can’t match. A quick 10-minute pressure-cooker method ensures the daikon absorbs the sweet-savory ginger broth to absolute perfection while keeping the fish meltingly tender.

Pro Tip: A quick scalding step (Shimofuri) removes fishy odors and impurities, resulting in a crystal-clear, deeply savory glaze!
Prep & Cook Time: Approx. 30 mins (Just 10 mins under pressure!)
Key Ingredients: Yellowtail Collars/Bones (Buri Ara), Daikon Radish, Ginger, Soy Sauce, Sugar, Mirin, Sake

Get the recipe here 【Buri Daikon Aradaki: Collagen-Rich 10-Minute Pressure Cooker Recipe】

The Ultimate Broiled Hamachi Kama Shioyaki: Crispy Salt-Grilled Yellowtail Collar

Discover the absolute best part of the fish! Highly prized by local fishmongers, the yellowtail collar (Kama) yields only two pieces per fish, offering an intensely rich umami flavor and unmatched juicy texture. Learn the traditional Japanese techniques of salting, drawing out excess moisture, and applying a light cosmetic salt coat (化粧塩) to achieve a shatteringly crisp skin and succulent meat.

Prep & Cook Time: Approx. 30 mins (20 mins prep + 7-10 mins cooking)
Key Ingredients: Hamachi Collar (Yellowtail Kama), Salt
Pro Tip: Salting and resting the fish removes unwanted odors, while starting skin-side up ensures a gorgeous, crispy finish!

Get the recipe here 【The Ultimate Broiled Hamachi Kama Shioyaki: Crispy Salt-Grilled Yellowtail Collar】

10-Minute Juicy Hamachi Glazed in Soy Sauce (Ideal for Bento!)

Perfect menu for lunch boxes! Juicy Hamachi Glazed Soy Sauce

Ready in just 10 minutes, this quick and flavorful dish is a savior for busy mornings and perfect for bento lunchboxes! Similar to teriyaki but with less liquid, it features tender yellowtail dusted in flour, pan-seared under a lid to retain moisture, and coated in a glossy, sweet-savory soy glaze that shines beautifully even when cooled.

Prep & Cook Time: Approx. 10 mins
Key Ingredients: Yellowtail (Hamachi), Soy Sauce, Mirin, Sake, Sugar, Flour
Pro Tip: Reducing the glaze first and adjusting with a splash of sake creates that irresistible, shiny luster without making the dish soggy!

Get the recipe here 【10-Minute Juicy Hamachi Glazed in Soy Sauce (Ideal for Bento!)】

Read the Japanese version of this article here! [寒ぶりのすべて：日本の冬の王様「出世魚」の魅力と管理栄養士監修レシピ]　　

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naokoan

Hi, I’m Naoko! I am a licensed Registered Dietitian in Japan, currently working in a hospital setting. My daily mission is to provide nutritious, healing meals to patients, ensuring that every dish supports their health and brings a smile to their face. My recipes are more than just cooking guides—they are built on scientific nutritional balance and clinical experience. Why I provide ingredients in grams (g): You might notice that all my recipes use precise gram measurements. This is because, as a dietitian, I believe that accuracy is the key to true health management. Whether you are tracking calories, managing salt intake, or simply want to recreate the exact flavor of a professional hospital kitchen, these measurements ensure your success and well-being. My Specialty: I specialize in high-pressure cooking and oven recipes that save time without sacrificing nutrition. My goal is to introduce the world to “Real Japanese Home Cooking”—dishes that are simple, budget-friendly, and body-friendly. I’m thrilled to share the wisdom of Japanese nutrition with you. Let’s cook our way to a healthier life!