Japan’s Ocean Delicacies: Buri (Yellowtail) and Tai (Red Sea Bream)

Fatty yellowtail — the taste of Japan’s winter

The yellowtail nurtured in Japan’s seas is known for its rich fat content and depth of flavour, with winter yellowtail said to be the most delicious. Yellowtail is known by different names depending on its stage of growth. It is also rich in the healthy DHA and EPA components, giving it a reputation as a highly nutritional ingredient.

Aquaculture is being successfully undertaken, and with artificial breeding there is no need to catch fry (young fish) in the wild. This enables a stable supply of yellowtail all year round while protecting natural resources.

Red sea bream — a symbol of Japanese celebration

Red sea bream, on the other hand, is known as the king of fish for its stunning red colour and elegant shape, and plays an essential role in Japanese celebrations. Since the old days, it has been familiar as a fish that brings good fortune, as the word medetai, which means “auspicious,” is used as a pun on the words for ordinary sea bream and red sea bream (tai and medai).

As such, it is often served on occasions such as weddings and the New Year. From a nutritional point of view, red sea bream is also low in fat, high in protein, and rich in inosinic acid—a component of umami—and vitamins, both of which increase energy metabolism. It is a treasured feature of Japanese cuisine.

Yellowtail and red sea bream are served in diverse ways

These fish are not only used in Japanese cuisine, but also in various other dishes in Western and Chinese cuisine. Be sure to enjoy them in your own home as well!