Hamachi teriyaki is one of my mom’s signature dish and I remember eating this dish often while I was growing up in Japan. Today I made it slightly different using yuzu kosho, adding some spicy kick. We call Hamachi “Buri” when the fish is longer than 30 inches. Compared to Hamachi Kama (Yellowtail Collar), the fillet part is not as fatty and soft, but it tastes very good. Both Buri and Hamachi are very common and popular fish in Japan. Wish to learn more about Japanese cooking? Sign up for our free newsletter to receive cooking tips & recipe updates! And stay in touch with me on Facebook, Pinterest, YouTube, and Instagram.
