About Hamachi Yellowtail

How do you prepare Hamachi

This Hamachi is freshly frozen and can be prepared as sushi or sashimi.

> See recipe

In Japan, Hamachi is a popular sashimi fish because of its rich flavor and creamy texture which melts in your mouth. This versatile fish can also be used for cooked dishes like Yellowtail Teriyaki or the traditional Japanese dish, Buri Daikon

> See recipe

What is the difference between Hamachi and Buri

Hamachi is sometimes called Buri depending on its size. During the Warring States period, there was a custom that samurai had changed their names when they became adults or when they were promoted. Following this, fishes that change their names in order as they grow up are called promoting fish (Shusse Uo).

What does it mean,
Cho-Rei-Kun?

Cho-rei-kun is an unique cold smoking process which is conducted under colder temperatures than traditional cold smoking using CO gas to prevent oxidation and discoloration. This method does not add any smoky flavors to the fish. While it normally takes more than 12 hours to process frozen Hamachi, Cho-rei-kun process completes it within 3 hours by using a special technique to draw the blood, resulting in more freshness and less drip. This method is an energy saving and zero-emission production method.

Spicy Hamachi Roll

Find out how to make fresh, delicious sushi rolls using a pack of Hamachi Yellowtail Loin.

Ingredients and Tools to make Spicy Hamachi Rolls

ハマチ (ぶり) Sashimi-Grade Frozen Hamachi Yellowtail Loin Approx. 1.5 lbs

$29.00

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Matsuri Koshihikari Short Grain White Rice 6.8kg (15 lbs)

$41.50

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Takaokaya Miyabi High Grade Sushi Nori Roasted Seaweed 10 Sheets

$11.50

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Saika Ginjyo Akazu Rice Vinegar 10.1 fl oz / 300ml

$10.30

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Hasegawa Antibacterial Plastic Non-Stick Half Sushi Rolling Mat (Makisu) 10" x 6.5"

$24.80

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Mini Hangiri Sushi Party Set

$31.60

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Matsuri Koshihikari Short Grain White Rice 2 kg (4.4 lbs)

$13.40

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ハマチ (ぶり) Sashimi-Grade Frozen Hamachi Yellowtail Fillet Approx. 5.5 lbs

$128.00

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1. Season the hamachi with salt & pepper, then coat with batter mixture first before covering with panko.
2. Prepare oil at 350F, and deep fry the breaded hamachi for 2 minutes and 30 seconds.
3. Spread butter on the bread before layering on the tartar sauce and sandwich the fried hamachi in between.
4. Cut in half and plate.

1. Salt & pepper the hamachi and coat with flour.
2. Pre-heat a frying pan on high heat with cooking oil, and pan sear the hamachi 2 minutes on each side.
3. Remove the excess cooking oil from the pan with a paper towel, then add the butter to start making the brown butter sauce. Add all other ingredients.
4. Pour the sauce into the pan to combine with the butter and mix over medium heat for about 1 minute.
5. Plate as you like.

Buri (yellowtail) Daikon

•  300g yellowtail
•  1lb daikon radish
•  1/3 cup cooking sake
•  3 Tbsp soy sauce
•  1 Tbsp mirin
•  4 Tbsp sugar
•  1 Tbsp of ginger, julienned

1. Cut yellowtail into large chunks about 3/4 inch thick.
2. Cut daikon into ¾ inch medallions. Peel and cut in half creating half moon shaped pieces.
3. Prepare an ice bath set aside. In a medium sized pot bring water to boil with a splash of sake.
4. Add yellowtail to the boiling water. Quickly boil just until the surface turns white. Remove and place into ice bath.
5. In a medium pot, add daikon and just enough water to cover them. Boil over medium heat until fork tender.
6. Add cooked yellowtail, sake and sugar. Cover with lid and simmer over low heat for about 7 minutes.
7. Add soy sauce, mirin and ginger into pot. Simmer until most of the liquid has been reduced down.
8. Serve with the julienned ginger on the top. Can be served warm or at room temperature.

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