Bordier Sardines in Semi-Salted Butter
Warm butter. Tender sardines. Toast worth lingering over.
PHP 1,599.00
Youshoku Burikama (Yellowtail Collar/Hamachi Jaw) (Frozen)
The juiciest part of the fish
Temporarily out of stock
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The Youshoku Burikama is fatty and juicy, with a firm but chewy texture, and a clean, sweet flavor
Youshoku Burikama (Yellowtail Collar/Hamachi Jaw) (Frozen)
The juiciest part of the fish
The Youshoku Burikama is fatty and juicy, with a firm but chewy texture, and a clean, sweet flavor
Temporarily out of stock
Get an email when it’s available again.
Try these instead
Similar finds, available now.
Tasting Notes From The Curator
This Hamachi Jaw comes from Ehime, Japan, and is farmed and frozen. The term for Yellowtail is “buri,” and the collar is the fattiest, juiciest part of the fish. Its texture is firm, but still soft and chewy. It has a delicate, slightly sweet flavor—clean and subtle.
Preparation And Pairings
The Youshoku Burikama (Yellowtail Collar/Hamachi Jaw) is usually broiled or grilled. Its especially great with citrus flavors. Pair with beer or sake.
An Important Fish
Buri, or Yellowtail, is closely connected to many traditions and customs in Japan. One such custom is the gifting of buri by parents of a newlywed bride to her groom in the Toyama and Ishikawa Prefectures. This gesture comes with the hope that the man will have a successful career, and that the bride will be a good wife. In Fukuoka, it is the groom that gifts the fish to his bride’s family. There is also the custom of gifting buri as a yearend present. In Imizu, a city in the Toyama Prefecture, buri is offered at the Kamo Shrine on New Year’s Day, then sliced and taken home by the devoted. It is thought that partaking in the same food as the gods and deities will grant them good health throughout the year.
Storage Instructions
Arrives frozen. Once thawed, it must be consumed within 48 hours.
This Hamachi Jaw comes from Ehime, Japan, and is farmed and frozen. The term for Yellowtail is “buri,” and the collar is the fattiest, juiciest part of the fish. Its texture is firm, but still soft and chewy. It has a delicate, slightly sweet flavor—clean and subtle.
The Youshoku Burikama (Yellowtail Collar/Hamachi Jaw) is usually broiled or grilled. Its especially great with citrus flavors. Pair with beer or sake.
Buri, or Yellowtail, is closely connected to many traditions and customs in Japan. One such custom is the gifting of buri by parents of a newlywed bride to her groom in the Toyama and Ishikawa Prefectures. This gesture comes with the hope that the man will have a successful career, and that the bride will be a good wife. In Fukuoka, it is the groom that gifts the fish to his bride’s family. There is also the custom of gifting buri as a yearend present. In Imizu, a city in the Toyama Prefecture, buri is offered at the Kamo Shrine on New Year’s Day, then sliced and taken home by the devoted. It is thought that partaking in the same food as the gods and deities will grant them good health throughout the year.
Arrives frozen. Once thawed, it must be consumed within 48 hours.
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