Food · Fermented foods
Buri (Wild Yellowtail / Mature Yellowtail)
ぶり 成魚 (Buri)
Also known as: Buri, Wild yellowtail, Mature yellowtail, Seriola quinqueradiata adult, 鰤, Kan-buri (winter premium)
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| Category | Food |
|---|---|
| Japanese labeling name | ぶり 成魚 |
| Common Japanese notations | ぶり, 鰤, ブリ, 寒ぶり, 成魚 |
| Origin | Wild adult yellowtail (Seriola quinqueradiata); winter peak (December-February — kan-buri); principal landing regions Toyama (Himi Kan-buri — premium 氷見漁協-certified brand, not a 農林水産省 (Ministry of Agriculture, Forestry and Fisheries) GI), Niigata Sado-shima, Ishikawa Noto Peninsula; deeply seasonal and weather-dependent |
| Typical functions | Premium winter sashimi/sushi — kan-buri is iconic winter delicacy, Buri-no-arani (head/bone simmered), Buri-shabu (shabu-shabu yellowtail), Kan-buri New Year cuisine, Premium gift retail (Himi Kan-buri Toyama) |
| Regulatory status in Japan | Standard food labeling. Wild buri vs farmed hamachi disclosure essential. Toyama Himi Kan-buri regional brand. Fish allergen recommended. |
Buri (ぶり / 鰤) — wild adult yellowtail — has dramatically different positioning from farmed hamachi. Kan-buri (winter wild) is iconic premium with Toyama Himi as the heritage area (Himi Kan-buri commands ultra-premium pricing).
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Classification
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Product applications
Functions
Regulatory tags
Origin
Common OEM product categories
Finished-product categories where Japanese OEM manufacturers commonly formulate with this ingredient.
- Fresh whole kan-buri (winter premium foodservice and gift)
- Pre-prepared sushi/sashimi buri
- Himi Kan-buri premium gift retail
Ingredient profile
Wild adult Seriola quinqueradiata yellowtail.
Stage names: kanpachi (juvenile) → mejiro → warasa → buri (adult).
Heritage areas: Toyama (Himi Kan-buri), Niigata Sado, Ishikawa Noto.
OEM applications
Kan-buri winter premium sashimi/sushi.
Buri-no-arani simmered.
Buri-shabu.
New Year cuisine.
Premium Himi Kan-buri gift retail.
For OEM: ultra-premium Himi gift retail, foodservice cold-chain supply.
Regulatory classification in Japan
Standard food labeling. Wild vs farmed disclosure essential. Himi Kan-buri regional brand. Fish allergen recommended.
Regulatory classification in other markets
| EU | Niche premium specialty. |
|---|---|
| USA | Niche premium specialty. |
| China | Premium specialty positioning. |
| Korea | Niche premium specialty. |
Market reference formulations
Example finished products will be added after verification of Himi Kan-buri or other origin.
All brand names and product names referenced anywhere on this site are the property of their respective owners. Example entries are provided for informational purposes only and do not imply endorsement.
Seasonality & supply calendar
- Harvest months
- December – February (寒ブリ)
- Peak supply
- January (peak fat for sashimi grade)
- Off-season
- Summer wild-caught is lower-grade; cultured ハマチ supplies year-round
Source: 農林水産省 wild-catch landings. Toyama Bay 氷見寒ブリ is the premium-brand grade certified by 氷見漁業協同組合 (fixed-net catch ≥8kg) — note: this is a regional brand / trademark, NOT a 農林水産省 GI registration.
Storage requirements
How the receiving OEM facility needs to handle inbound raw material.
- Temperature
- Chilled 0°C for sashimi; frozen −18°C for export
- Conditions
- Whole or filleted; sealed packaging
- Shelf life
- Chilled 5–7 days; frozen 6 months
Supply concentration
Where this ingredient comes from — useful for single-source-risk planning.
- Primary regions
- Kagoshima, Ehime, Kumamoto, Oita (cultured); Toyama Bay 氷見 (wild — 氷見漁協 brand certification, not a 農林水産省 (Ministry of Agriculture, Forestry and Fisheries) GI)
- Import dependence
- Cultured supply year-round; wild supply is limited and seasonal
農林水産省 養殖生産統計
Certifications commonly available
Certification schemes commonly obtainable for this raw material. Always confirm the specific supplier's current certificate before contracting.
| Scheme | Availability | |
|---|---|---|
| ASC | Common | Major Kagoshima / Ehime cultured buri operations ASC-certified |
| Halal | Inherent | |
| Kosher | Inherent |
Documented adulteration risks
Known fraud / adulteration patterns reported by regulators or industry bodies. Specify CoA params and screening tests on every PO.
- Cultured buri mislabeled as wild 氷見寒ブリ (note: 氷見寒ブリ is a 氷見漁協-certified brand, not a 農林水産省 GI registration)
Detection: GI cert verification; isotope / fatty-acid profiling
富山県漁連 / 消費者庁
Alternative ingredients
Related ingredients commonly evaluated as substitutes.
Quick answers
- What is Buri (Wild Yellowtail / Mature Yellowtail)?
- Buri (ぶり / 鰤) — wild adult yellowtail — has dramatically different positioning from farmed hamachi. Kan-buri (winter wild) is iconic premium with Toyama Himi as the heritage area (Himi Kan-buri commands ultra-premium pricing).
- What is the regulatory status of Buri (Wild Yellowtail / Mature Yellowtail) in Japan?
- Standard food labeling. Wild buri vs farmed hamachi disclosure essential. Toyama Himi Kan-buri regional brand. Fish allergen recommended.
- What products typically use Buri (Wild Yellowtail / Mature Yellowtail)?
- Fresh whole kan-buri (winter premium foodservice and gift) / Pre-prepared sushi/sashimi buri / Himi Kan-buri premium gift retail
- Where does Buri (Wild Yellowtail / Mature Yellowtail) come from?
- Wild adult yellowtail (Seriola quinqueradiata); winter peak (December-February — kan-buri); principal landing regions Toyama (Himi Kan-buri — premium 氷見漁協-certified brand, not a 農林水産省 (Ministry of Agriculture, Forestry and Fisheries) GI), Niigata Sado-shima, Ishikawa Noto Peninsula; deeply seasonal and weather-dependent
- What is the INCI / JSCI labeling name for Buri (Wild Yellowtail / Mature Yellowtail)?
- JSCI: ぶり 成魚
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From the same origin
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References
- 文部科学省 (Ministry of Education, Culture, Sports, Science and Technology) Standard Tables of Food Composition — ぶり 成魚 各形態
Last updated: 2026-04-28. Ingredient entries are reviewed at least annually against current regulatory listings.