鰤を知ろう！
What
is
BURI?
is
BURI?
Fatty yellowtail is great as sashimi or grilled!
Yellowtail is a species endemic to Japan and has long been highly prized. Its melt-in-your-mouth, fatty flavor is a true delight. It is best enjoyed raw as sashimi, sushi, or zuke (marinated in soy sauce). Dishes like grill, teriyaki, cutlet, or steak also bring out the strong flavor and rich umami of yellowtail.
Rich in DHA and EPA
Yellowtail is rich in protein and fat and balances various nutrients well. For example, studies have indicated that DHA (docosahexaenoic acid) promotes brain cell activities and lowers cholesterol levels. In addition to EPA (eicos – apentaenoic acid), which has shown positive effects in pre – venting arteriosclerosis and high blood pressure, it is also rich in minerals and vitamins. Its dark-colored flesh is high in iron and taurine, believed to effectively prevent anemia. Taurine is also good for liver function.
A fish that changes its name as it grows up
In Japan, the yellowtail changes its name as it grows. It is called “shusse-uo,” Meaning the fish “getting ahead!” as it grows. Japanese people give it as gifts or prepare it for New Year’s and other celebratory occasions. As it grows, it changes its name to hamachi, inada, warasa, and mejiro, and is often called buri when it is 80 cm or bigger. The names differ by region, which indicates that yellowtail has been popular in all regions of Japan
*The name may differ depending on the region in Japan
鯛を知ろう！
What
is
TAI?
is
TAI?
Auspicious fish “TAI“
The sea bream is called the “king of fish” in Japan because of its beautiful red body color and shape, and it has played an important role in celebrations and Shinto rituals. As the word “medetai” (meaning auspicious) contains “tai” (mean – ing sea bream), sea bream has long been associated with good luck. Grilled sea bream is still served at New Year’s feasts, weddings, and events to celebrate 100-day-old ba – bies. Because it’s nutritious, and the flavor is delicate and mild, sea bream has been valued in Japanese cuisine, where the natural flavor of the ingredients is esteemed.
Sweet and plump sea bream makes it great sashimi
Sea bream is a familiar fish to the Japanese, and when they think of sea bream, they think of madai* or red sea bream. Red sea bream tastes mild with a hint of sweetness. Its translucent and dense flesh makes good sashimi with a plump texture. When cooked, it becomes fluffy and flavor – ful. In sushi, tai or sea bream almost exclusively refers to madai (red sea bream). Under the skin is full of umami, giving it a unique taste and texture. . *In this booklet, “tai (sea bream)” refers to “madai (red sea bream).”
High level of glycine found in sea bream attributes to its sweet taste
Sea bream is a high-protein, low-fat fish. The high level of glycine found in sea bream attributes to its sweet taste. It is also highly nutritious, containing high levels of inosinic acid, taurine, and glycine. Inosinic acid is an umami com – ponent, and taurine, an amino acid, is believed to contrib – ute to lowering cholesterol levels, which could result in lowering the chance of developing arteriosclerosis and helping detoxify the liver. The sea bream’s wealth of vita – mins, mins, including niacin, is also known to improve one’s over – all well-being.
