BURI | JFOODO

The unexplored bliss.

The pursuit of “good taste and health” is deeply rooted in Japanese food culture. BURI is juicy, has a rich umami flavor, and is full of healthy nutrients.

In this day and age, BURI is not only healthy for the body but it must also be harvested in a way that is healthy for the global environment.

BURI is grown in a sustainable environment in Japan, the land of fish. It is sure to satisfy your daily awareness and taste buds.

Experience Now

Japan’s
unique
oceanic delight

BURI has been loved by the Japanese since ancient times and is called by various names such as “inada” and “hamachi”, and is also popularly known as yellowtail.

BURI is characterized by its soft and chewy texture and melt-in-your-mouth fatty flavor, and is a delicious delicacy that can only be found in the sustainable waters of Japan.

Extremely Rich in Omega 3

BURI is rich in nutritional value and contains abundant quantities of Omega-3 fatty acids, including DHA and EPA, which has been reported to reduce the risk of hypertension and coronary heart disease*. BURI has even more DHA and EPA than salmon.

Fatty acids - 100g serving comparison

Reference

Ministry of Education, Culture, Sports, Science, and Technology Food Composition Database

Nutritional value of BURI (Seafood/<fish>/buri/adult/raw) / Nutritional value of SALMON (Seafood/<fish>/(Salmon, trout)/Atlantic salmon/farmed/raw)

Ministry of Agriculture, Forestry, and Fisheries

Fisheries Agency

01PRODUCTION
- One of the crucial factors for cultivating fleshy Buri is a strong current. Many fish farms are located in the inland seas that have a certain depth, and large tidal variations, thus securing the strong currents required to produce plump Buri.
  Fish farmers increasingly use advanced technologies
  such as cloud-based systems to manage the density and health of Buri in the fish farms.
- Many producers are selective about the feed used to
  produce fatty, high-quality Buri.
  They are developing their own feeds by mixing local ingredients such as cereals, tea leaves, citrus, olive oil, etc.
  in an effort to achieve even better aroma and meat texture.
02PROCESS／
DISTRIBUTION
- The processing technique is key to preserving freshness,
  and starts when the fish is landed, fresh from the fish farm. The ultimate quality of Buri depends on how the landed fish is handled, and the fish is processed on-site as soon as it is landed before being sent to a plant for further processing.
- Precise and prompt processing makes the fish meat tender and preserves freshness as well as prevents the meat from stiffening.
- The excellent taste of Buri is also maintained by the environment of the processing plant.
  In conformity with the high sanitary standards of HACCP,
  the temperature inside the plant is constantly kept low to maintain the freshness of the fish.
- Buri carried into the plant is processed one by one by artisans or in a machine under a strict quality control system for swift and careful packaging.
  Frozen products are first frozen at an ultra-low temperature to prevent the meat from degrading, and then exported in a freezing container, etc. to maintain quality.