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Buri Time!

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You might have heard in the news that this season's catch of Buri (Japanese Amberjack) is fairly massive -- size and volume! I heard it's being sold at half the price vs. last year! I was wondering if there are any sushi restaurants in the Tokyo area (besides Tsukiji) who will be making an event or special menu for Buri sushi. If you have any leads, please Direct Message me on Twitter (@0htoro) or Facebook (Metropolitan Sushi)!

Yoroshiku Onegaishimasu! Thanks in advance!

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    1 Reply
    1. re: Robb S

      an amusing idea

    2. Ate plenty of buri in late December and earlier this month. It's all over the place. Also saw a news story highlighting cases of "Himi Buri" stickers being placed on non-Himi fish and the price marked up to take advantage of the "Himi brand".

      1. Saw a nice take on buri daikon on TV the other night:
        Take about 6 1-cm slices of peeled daikon, 2 2-cm+ slices of buri
        Flour the buri, sautee in a fry pan with daikon slices for a 3-4 minutes flip over sautee for another 3-4 minutes, add 60ml each sake mirin and shoyu, and simmer for another couple of minutes. serve with some of the cooking liquid and top with a heap of grated daikon.

        2 Replies
        1. re: steamer

          Nobody asked but I made this for dinner tonight and it was extraordinary, the fresh kan buri was so rich and oily while the winter daikon was sweet and mild, the sauce married the whole thing. I could cook this again tomorrow.

          1. re: steamer

            Hey Steamer,
            Tried this tonight up here in land-locked Nagano! My 7 year old daughter took one bite and said, "I love this fish, Daddy!". Thanks for the big hit supper!