Buri no Kirimi Book or incorporated into salads

or incorporated into salads

Hiroaki Yamamoto

This delicacy is perfect for sushi and sashimi

They give the sauce a unique depth and complexity that cannot be replicated in stainless steel tanks

Buri no Kirimi Book or incorporated into saladsNo kirimi literally means fillet of yellowtail in this case. In the Netherlands, buri is usually called yellowtail. Our buri comes directly from Japan. There, the young yellowtail is called hamachi. Only when the fish reaches about 80 centimeters after roughly three years is it called buri. At this age, the fish contains more fat, the meat is firmer, and it develops a pronounced flavor. Buri is famous as sashimi, but the possibilities are endless: