Yellow Tail (Hamachi) or buri, which are raised in spacious areas with specially controlled farming conditions, are generally renowned in Japan, especially during the winter season. This is when the fish becomes fattier and has a richer taste. The flesh of buri is firm and has a sweet, mellow flavor. It is commonly enjoyed as sashimi, grilled, or prepared in various dishes such as buri teriyaki (grilled yellowtail with soy sauce) or buri daikon (yellowtail stew with daikon radish). This type of yellowtail often has a smooth and intense flavor due to the meticulous farming in spacious environments, which allows the fish to grow fully and produce high-quality meat.

ハマチ (Hamachi) or yellowtail is a fish with firm flesh, delicious flavor, and just the right amount of fat. Here are popular dishes made with hamachi: - **Sashimi**: Fresh hamachi sliced into thin pieces, served with wasabi and soy sauce. This dish highlights the fish's original flavor. - **Teriyaki**: Grilled hamachi with teriyaki sauce made from soy sauce, sugar, and sake, resulting in a slightly sweet and salty flavor that complements the fish’s fat. - **Hamachi Steak**: Grilled hamachi steaks seasoned with salt and pepper, served with fresh vegetables or yuzu sauce, offering a refreshing taste. - **Nabe**: A hot pot dish with hamachi, vegetables, tofu, and dashi broth, simmered until the fish is tender and absorbs the flavors of the broth. - **Sushi**: Hamachi is a popular choice for sushi. Its sweet, tender flesh pairs well with sushi rice and soy sauce. - **Shioyaki**: Salted and grilled hamachi, which produces a fragrant aroma and a rich flavor from the salt and the fish’s fat. Hamachi is a versatile fish that can be prepared in various styles, both Japanese and fusion, according to personal preference."