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Kagoshima yellowtail, loin side

$60.00

Out of stock

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Product Description

Kagoshima is Japan’s No. 1 region for yellowtail aquaculture. Sashimi and sushi is a given, but local cuisine is varied,including teriyaki, shabushabu, and more. The secret of its popularity is the combination of the softly al dente texture of the flesh and the flavor of the fat. 

Sashimi and sushi is a given, but local cuisine is varied, including teriyaki, shabushabu, and more.

“How best to eat”
1) Thaw the yellowtail out by moving it to a refrigerator the day before eating. If time is short, thaw by running water over it while it is still in the bag, or submerging the bag in water.
2) Sashimi, sushi, and shabu shabu should be thinly cut. For teriyaki and stewing, cut to your preferred thickness.

Additional Information

Weight 0.714 kg