# Buri Shabu (Yellowtail Shabu Shabu) ｜ Our Regional Cuisines

**Cuisine Name**: Buri Shabu (Yellowtail Shabu Shabu)

**Region**: Our Regional Cuisines

## Main Lore Areas
All of Toyama Prefecture

## Main Ingredients Used
Yellowtail

## History, Origin, and Related Events
Winter-caught Kanburi, known as the "natural fish tank" in Toyama Bay, was designated as "Toyama Prefecture's Fish" in 1996 and is a representative fish of the prefecture, also known as the king of Toyama Bay. During this season, Kanburi migrates south along the Sea of Japan, and its firm flesh and rich fat content receive high praise nationwide for its quality. Traditionally, Kanburi has been enjoyed in local dishes like "buridaikon" (simmered yellowtail with daikon radish) and "kaburazushi" (pressed sushi with yellowtail), as well as being considered an auspicious fish for special occasions like New Year's.In recent years, there has been a growing trend of enjoying Kanburi as shabu-shabu. Fresh slices of Kanburi sashimi are briefly dipped into a hot broth, allowing only the surface to cook while keeping the inside rare. This method results in a firmer texture, sealing in the umami flavors, and allowing excess fat to melt away, making it a dish that one can enjoy endlessly. Especially notable is the shabu-shabu made with the highest-grade brand of Kanburi, known as "Himi Kanburi," landed at the Himi Fishing Port, which adds a luxurious touch to the experience.

## Opportunities and Times of Eating Habits
The winter delicacy that appears on the menus of local restaurants in Toyama from October to February is the winter catch of Buri (yellowtail). Immediately after being caught in Toyama Bay, the Buri is chilled with seawater on the fishing boat. Additionally, the proximity of the fishing grounds to the fishing ports ensures exceptional freshness. Due to the high quality and luxurious nature of Buri, it is often enjoyed on special occasions such as New Year's, holidays, and family gatherings. Simple dishes that highlight the freshness, such as shabu-shabu and sashimi, are particularly popular.

## How to Eat
Prepare a broth by placing kombu and water in a pot and bringing it to a boil. Once boiling, add sake and salt to adjust the seasoning. Slice the Buri thinly. Cut vegetables such as mizuna, green onions, and mushrooms into appropriate sizes. Pass the Buri and vegetables through the broth and enjoy with your favorite sauce, such as ponzu or sesame dressing.

## Efforts for Preservation and Succession
(Outline of the traditions, the preservation society, social media use, modern approaches to commercialization)During the season, you can enjoy Buri dishes at local restaurants and inns in the prefecture. In particular, in Himi City, the "Himiburi Fair" is held in winter. During this event, hotels, inns, and restaurants in the city offer various Buri dishes, including "buri shabu-shabu." Additionally, there is a sightseeing bus called the "Toyama Buri Kani Bus" that takes you from Toyama Station to the seaside town where you can savor Toyama's seafood such as Buri and crab (as of 2021).

## Ingredients
- Buri(Yellowtail) (for sashimi): 300g
- Carrot: 1／2
- Ponzu (citrus-based soy sauce): 60mL
- Watercress: 1／2 pack
- Myoga (Japanese ginger): 2 packs
- Water: 1000ml
- Enoki mushrooms: 1 pack
- Kombu (kelp): 10g
- White onion: 1

## Recipe
1. 1. Rinse the Buri with water and cut it into three pieces. Separate the back and belly portions.
2. 2. Peel the skin from the belly portion and thinly slice it into 3mm strips.
3. 3. Cut the carrot and myoga into 5cm-long julienne strips. Trim the ends of the enoki mushrooms and cut them into 5cm lengths. Wash the watercress and cut it into 5cm lengths.
4. 4. In a pot, combine water and kombu and heat it. Arrange the sliced ingredients (step 2 and 3) on a plate.
5. 5. Once it comes to a boil, shabu-shabu the Buri and vegetables. Serve with your favorite condiments and Ponzu sauce.Note: Instead of dashi, you can use alcohol-free Japanese sake or substitut

## Provider Information
provider : The Toyama Prefecture Association of Cooks

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