Taste & Texture
Winter 'kanburi' offers rich fat and deep umami. Sashimi highlights sweet fat; buri-daikon develops a complex savory sauce; teriyaki brings out aromatic flavors. Known as a 'promotion fish' — name changes by size: inada → warasa → buri
Season
How to Choose
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Fillets should have bright red bloodline and pink-to-white flesh with translucency.
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Whole fish should have clear eyes and glossy skin.
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Farmed buri is fattier and paler; wild winter 'kanburi' has firmer flesh.
How to Store
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Pat fillets dry with paper towels, wrap individually in plastic wrap, and store in the coldest part of the refrigerator for 1-2 days.
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Pre-seasoned and frozen, it keeps for about 2 weeks.
Nutrition Facts
ENERGY CONTENT
222
KCAL
Source: Standard Tables of Food Composition in Japan (8th ed.) 2020
Retail Price
Price Trend
Annual Average
¥375/100g
Source: Statistics Bureau Retail Price Survey (2026)
Top Landing Prefectures
Map data: National Land Numerical Information (MLIT Japan)
Source: MAFF Marine Fisheries Production Statistics (wild + aquaculture) (2023)
Top 5 Prefecture Production Trends (2018-2023)
Consumption Ranking
National Average (annual spending per household)
Source: Statistics Bureau Family Income and Expenditure Survey (2024, two-or-more-person households, prefectural capital cities)