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    • How to order a custom engraved knife?
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Kan-Buri (Winter Yellowtail)

Kan-Buri (Winter Yellowtail)

Kan-Buri (Winter Yellowtail)

Fresh from the sea, stored for maturing 3 days in proper conditions, makes the richness beyond description. A slice melts in your mouth.

Many Japanese have it with Sake (Japanese rice wine). But it goes well with rich white wine, too.

Buri is caught from wild in winter. Means cold in Japanese, Buri is (Japanese Buri’s name changes as they grow. In Japan, it changes from Mojako (when juvenile), Wakashi (less than 14 inches, 35cm), Inada (14-24 inch, 35-60cm), Warasa (24-31inch, 60-80cm), to Buri (more than 31 inches, 80cm).

You might have heard about Hamachi. It’s the name of the Inada in the Western part of Japan. But, it’s often mixed up with Buri in other areas.

The name system varies from region to region. So, it’s difficult to follow them for Japanese.

Buri is migratory fish. They go up north in to Hokkaido. And start coming down south in Autumn for spawning in the Kyushu area. In winter, they are in the middle of the trip. They have lots of nutrition for spawning. In addition, the cold and rough Sea of Japan makes the Buri firm, yet extremely fatty.

Farmed Buri is very popular, too. Actually, its production volume is the biggest among farmed fishes. They say about 80% of slices sold as “Buri” in supermarkets are farmed Hamachi (younger than Buri). The farmed Buri is available all year round, and the quality is very stable. But, the wild caught Kan-Buri is beyond comparison.

Buri (Winter Yellowtail) season is almost over this year. If you get a chance to try it, you should never miss it!

For more details, send us an email at info@syosaku-japan.com.

If you like it, share with the buttons at the bottom of the page.

Thank you!
Toshi

Sushi Sashimi series 002:

Kan-Buri cut by Syosaku Sushi Knife with salmon roe on Syosaku Urushi Glass Flat Plate Jet Black with Gold Leaf, Dishwasher Safe.

Kan-Buri cut by Syosaku Sushi Knife with salmon roe on Syosaku Urushi Glass Flat Plate Jet Black with Gold Leaf, Dishwasher Safe.

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Syosaku Japanese Best Sharp Kitchen Chef Knife Molybdenum Vanadium Clad Stainless Steel with Bolster, Gyuto 7-inch (180mm) Dishwasher Safe
Will Holland
It was a gift.

It was a gift to my daughter. She and her husband enjoy cooking together. And they only want dishwasher tolerant kitchen utensils. So I had this impressive knife sent to them to use. And they absolutely love it. They said it is by far the sharpest knife they own.

K
Syosaku Japanese Multi Purpose Best Sharp Kitchen Chef Knife Damascus ZA18 69 Layer Octagonal Walnut Handle, Santoku 7-inch (180mm)
Kendall DaCosta
It’s unreal beautiful!

The Knife………….. is unbelievably gorgeous. Razor sharp, comfortable in hand and beautifully crafted.

G
Syosaku Japanese Urushi Glass Flat Dinner Plate 11-inch (28cm) Majestic Green with Gold Leaf, Dishwasher Safe
Gil Asakawa
Syosaku is a top-notch brand, great products

The company sells amazing Japanese knives (I have several), but these Urushi lacquer plates are unique and incredibly beautiful. We have two plates and they're so gorgeous we display them as art pieces....

J
Syosaku Japanese Best Sharp Kitchen Chef Knife Molybdenum Vanadium Clad Stainless Steel with Bolster, Gyuto 7-inch (180mm) Dishwasher Safe
Joseph Pietrolungo
Excellent Knife!!!

This is a wonderful knife. Well balanced good feel and very sharp. Hopefully will sharpen as well over time. Very good value as well. I have done very expensive Japanese knives, thus one compares pretty well. Great for any kitchen and all purpose use!

S
Syosaku Japanese Best Sharp Kitchen Chef Knife Premium Molybdenum Stainless Steel, Gyuto 9.5-inch (240mm)
Stella
Good

It is important for a sushi chef to have a good knife. Very sharp, make cut sashimi a lot easier and faster, highly recommend it.

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