Kanpachi, Seriola dumerili, is the largest member of the jack family. Sparkling wine like Champagne, Prosecco, and Cava also are a fantastic pairing match with kanpachi nigiri or sashimi. The English term for Hamachi is "yellowtail", and Kanpachi is "amberjack". Your email address will not be published. Just like hamachi, amberjack has a tasty collar. Fortune Magazine goes so far as to even dub it "the wonder fish" : It's not genetically engineered in any way, just well bred. Combining yellowtail sashimi and slices of jalapeno is very popular in the US. But they are not the same fish, nor are they closely related. At the Seafood Show Osaka 2020 in February - one of the last seafood trade shows to take place before the onset of . Every day in August Ill share a new piece of content. This naturally fatty fish has a clean ocean flavor with notes of rich, nutty sweetness and a smooth, flaky texture.Feb 1, 2019. Confusingly, all three of these fish species are called yellowtail in certain places. Shredded daikon, a cucumber, or a shiso leaf are common garnishes under the fish. Yellow tail fish is also known as Hamachi or Japanese Amberjack. If you find this post useful or enjoyable, I suggest you check out some of the other content in my31 Days of Sushicampaign. The origin of this fish's name comes from the kanji for the number eight ("hachi") which looks like this: - and resembles the dark coloring over the eyes of the fish when viewed from above.Kanpachi is one of the largest shiromi fish and is related to buri and hiramasa.Indeed, this fish can grow to six feet in length and can weigh up to 150 pounds, although specimens that are best suited to . Check out my hamachi guide if youd like to know more about these two related fish. And I highly recommend pinot gris if youre a big fan of ginger and wasabi with your yellowtail. Market Description: Kampachi is light and flaky, resembling tilapia or perch . But if youre lucky, the chef may be willing to make it as a gunkanmaki. classic examples of the different types of sake, Oh, no! Like what you read? Kanpachi will always have a buttery and slightly sweet taste to it. Thinly sliced amberjack sashimi is a real treat. Japanese brands like a little extra umami are even better. The belly is the fattiest part of the fish. While farmed, its not nearly as popular as hamachi or buri, and the juveniles arent as readily caught. This popular appetizer is fatty, spicy, savory, and citrusy. Farmed Kanpachi is springier, less fatty, and somewhat more flavorful than Hamachi. Hibiki 21 might be the most famous Japanese whisky. It has a mild, sweet flavor with no fishiness. The prices were higher than what we pay in Los Angeles, but I suppose that is to be expected. Dunking the rice into soy sauce will absorb way too much. Wild-caught winter yellowtail, or kanburi, is also a fatty fish. Please Come Back Soon! Check it out if you want to take your sushi game pro. Sauvignon blanc, pinot grigio, and lightly-oaked chardonnay also make good pairings with hamachi. Fast growth rate & slow maturity makes it an ideal fish for Aquaculture. Markets around Toyko would refer to it as Inada. Hamachi has been farm-raised longer than any other fish in Japan. Kanpachi And Hamachi: Flavour and Texture. Please share your thoughts by commenting below! Your email address will not be published. If farmed, hamachi doesnt get as much exercise, so the meat tends to be lighter in color, fattier, and softer than wild ones. Required fields are marked *. Video #2 shows you how to make nigiri and maki sushi. Genus Seriola contains 9 species & out of these Greater Amberjack is identified with 7 dorsal spines & 11-19 gill rakers. Nigiri amberjack will be just as delicious with a junmai daiginjo as with a daiginjo sake. How do we respond to the emerging food crisis? (Floro Mercene) I include sashimi info, as well. Hamachi is the term they use for that size of fish. Kanpachi (, ) is also commonly spelled kampachi. Wild-caught kanpachi nigiri is incredible, especially in the wintertime. Topics are centered around nigiri and maki sushi. Also, whats your favorite amberjack dish? When it comes to taste, yellowtail vs yellowfin is a tough call. Check it out and follow me to find more educational content. The most common type of amberjack sushi comes from the Japanese amberjack. Lastly, clean and refreshing beers will pair nicely, as well. The texture is a firm flake and the fish pairs really well with scallion and citrus. For the main event, we ordered Kanpachi sushi and two rolls - spicy yellowtail and spicy scallop. The texture is perceptively softer then the learner Kanpachi and it typically ends on a fishier note compared to Kanpachi. Slicing the fish. Required fields are marked *. Kanpachi sushi is a delicacy that everyone should try at least once. Traditionally, there were different names for wild yellowtail at each stage in their development as they grow from a fry to an adult. Thank you for making Chowhound a vibrant and passionate community of food trailblazers for 25 years. It is similar in taste and look to buri (amberjack), though it is slightly lighter in color and has a lean, mild taste. Seriola rivoliana. Its a close cousin of hamachi, and confusingly, both are sometimes called yellowtail. But theyre not the same thing. Its flavor is somewhat buttery during this time. To view or add a comment, sign in. If you find this post useful or enjoyable, I suggest you check out some of the other content in my31 Days of Sushicampaign. Average size is around 6lb. 2022 JNews - Premium WordPress news & magazine theme by Jegtheme. Some Japanese prefer the firmer texture of wild Hamachi, while others like the fattier farmed product. Learn how your comment data is processed. Your email address will not be published. Hamachi is an oily, fatty fish and pairs very well with dry sake. Some Japanese prefer the firmer texture of wild Hamachi, while others like the fattier farmed product. Hamachi and buri are actually the same fish. Kanpachi is a meaty fish with a firm texture. There are two close relatives of hamachi that you might find on a sushi menu. Known in Australia as hiramasa kingfish, hiramasa tend to be milder in flavor than hamachi and much less oily. Raw kanpachi is firm, mild, and clean in flavor. Elevated carbonation has a scrubbing effect. Learn about the fish, its flavor, most popular dishes, and pairings. To view or add a comment, sign in Hamachi (S.quinqueradiata),Kampachi (S.dumerilli) & Hiramsa (S.lalandai) were successfully bred & raised in captivity in . But what is a yellowtail, and where does this fish come from? Like the Hamachi/Buri, Kanpachi, also has different names depending on its size, and the prefecture of the market where its sold. Kanpachi looks very . Its a muscular apex predator. Kanpachi has a more delicate flavor than Hamachi, with a butterier taste. Kanpachi is a meaty fish with a firm texture. These beers work just as well with salt-grilled kanpachi kama. Smaller wild-caught yellowtail like inada is lean and firm-textured. Be forewarned - the confusion around the names . Japanese amberjack is a more precise name for this fish. Kanpachi tends to be much smaller than hamachi, but plenty big enough for one person at dinner time! Seriola dumerili. Kanpachi isnt as common as hamachi, but it appears in many of the same dishes. As mentioned above, farm-raised amberjack tends to be fattier. Greater amberjack can be wild-caught or farm-raised. Get it from my Etsy store starting at $28.55 plus shipping. (1110176) - The Dream of a Butterfly. Hamachi, being farm-raised, is a fatty fish. Modern sushi chefs have elevated the quality and taste of sushi by dedicating countless years perfecting the techniques honed by their predecessors. Almaco jack. Its a super popular fish in both Japan and the US. A very popular and sustainable amberjack farmed fishery is present off the coast of Hawaii. The name depends on the age of the fish being prepared. Its like an omakase of sushi information! It's slightly softer but still firmer than hamachi. Who Stole The Cookie From The Cookie Jar? I include a number of affiliate ads on this post that you may find useful. Surprise~! But to keep it simple, well stick to hamachi and buri, since youll see those names the most often in restaurants. Hawaiian Kanpachi, also known as Yellowtail, is a premier member of the Amberjack family prized for its simply amazing flavor. I throw in some useful beverage pairings recommendations too. Its a close cousin of hamachi, and the two are sometimes used interchangeably. Required fields are marked *. Approximately, 90 percent of farmed fish in Japan for export is yellowtail. Check it out if you want to take your sushi game pro. Called kona kanpachi, these fish are kept offshore over very deep water. For yellowtail nigiri and sashimi, delicate and fruity sake work very well. Scientifically Great Amberjack comes under family Carangidae & so comes under Scombroid Fish,susceptible to histamine poisoning.Scientific name is. Fish Level Corp. Our Website Is In Maintenance. Junmai daiginjo and daiginjo make a great pairing at the sushi bar. If you eat sushi often enough, its likely youve come across kanpachi. This yellowtail post is part of aninformative sushi and sashimi guide. But less so than its farm-raised hamachi counterpart. Naming this fish can get more complicated, as different regions in Japan have different names for different sizes of this fish and whether it was caught wild or farmed. To make things confusing, farmed yellowtails were given the name hamachi, although the name was already used in Osaka to name the younger yellowtail. Oh, no! Would you mix it with Coke?#hibikiwhisky #japanesewhisky #bartenderlife #barhumor #japanesewhiskey. It's richer in omega-3 than just about anything else in the . Its salt-grilled (shioyaki) and delicious. For hamachi kama, I prefer brands with a bright, sour finish. As a result, the toxin can accumulate in mature Kanpachi which results in ciguatera poisoning for humans. I love learning and my professional certifications include Certified Sommelier (CMS), Certified Sake Advisor (SSA), Certified Shochu Advisor (SSA), Certified Specialist of Spirits (SWE), and Certified Beer Server (CCP). Grate the daikon using the rasp side of a box grate, and drain it in a fine mesh sieve. Caught as 90cm or more (~3 feet) or about 4 or more years in age. It wasnt long before the term hamachi became synonymous with farm-raised yellowtail. Kanpachi is referred to by a few different english names, but - like its relatives - its taste is a wonderful harmony between marbled and a traditionally fishy taste. What do you think about hamachi? Topics are centered around nigiri and maki sushi. The greater amberjack ranges from temperate to tropical waters. Get it in your mailbox: [1] As an apex predator, mature Kanpachi eats other fish that eat toxic algae in coral reefs. Get it from my Etsy store starting at $28.55 plus shipping. Want to try your hand at making yellowtail sushi, sashimi, and kama at home? And there are a few popular yellowtail sushi preparations. For grilled kanpachi collar, I recommend earthier sake with more acidity. Amberjack is also known as Kampachi. Amberjack is usually sliced thin when used for nigiri. Directions. Since the farmed Hamachi are raised in nets immersed in the sea, they do not get as much exercise as wild yellowtail, and become fatty, with soft muscles and light colored flesh. They support this free blog, as I receive commissions on qualifying purchases. Kanpachi is a type of amberjack, which is a type of tuna. Consuming alcohol can be bad for your health. Hence, its flesh is firmer than farm-raised hamachi, with a lighter flesh color, and a clean, crisper taste. Yellowtails are farmed commercially in Japan, Australia, and now the US. Yellowfin tuna is probably the source of the confusion. Seriola quinqueradiata is its scientific name. This makes it softer in texture. I find this to be total nonsense. In the Kochi prefecture, they go by: Tip time: Look for bloodlines that are vividly red. What does Kanpachi taste like? In the Kanto area, which includes Tokyo, yellowtail are called (from smallest to largest) wakashi, inada, warasa, and buri. Farmed Hamachi is available year-round, and is thus more suitable as an export, while the wild Buri is mainly a seasonal domestic item in Japan. Hamachi, being farm-raised, is a fatty fish. It is properly translated as hamachi, although age and location can affect the name used. When caught and eaten in the fall and winter, the texture is firm, and its very oily and flavorful, often served with ponzu as the oil of the fish can repel the soy sauce! Its like an omakase of sushi information! But because yellowtail can also be called "Japanese amberjack", overseas sushi diners sometimes . The texture and flavor of each are slightly different, however. In western Japan, (from smallest to largest) tsubasu, hamachi, mejiro, and buri are all names for yellowtail. The quality we produce here at Kanpachi is no different. This makes it softer in texture. Level-up your sushi bar game! Ponzu, which is citrus and soy sauce, is often drizzled over the top. Its a profile that works very well with fruity and delicate sake. Yellowtail collar is not sushi, but many sushi restaurants and izakaya serve it. Adult fish, called buri, are wild-caught. Check it out today! Check out my Sake Grades and Styles post if you want to learn more about the different types of sake. Its not fishy at all, which is one reason its so popular. Many of them are raw, but you can also find some that are cooked. This way they dont have as adverse an effect on the local ecosystem. The yamahai and kimoto sub-styles usually have these characteristics. The bloodlines turn brown when the fish is old. hirenaga-kanpachi. Get it from my Etsy store for only $23 plus shipping. Microbrews like Echigo Koshihikari are even tastier with yellowtail. A bit of wasabi is often placed between the rice and fish. Please drink responsibly. It has a mild, sweet flavor with no fishiness. Hamachi is a term from the region around Kyoto. Dry, mineral-driven wines are also a good pairing with kanpachi. It has a firm flesh, with a rich and clean flavor, but slightly sweet. Satisfaction guaranteed or your money back. If youve never had it, its worth a try, especially compared to hamachi. As an Amazon Associate I earn commissions from qualifying purchases. But because yellowtail can also be called Japanese amberjack, overseas sushi diners sometimes think theyre the same fish. Youve seen them on menus, and you might have ordered them at one point or another. Kanpachi (Greater Amberjack) Another large fish with a maximum length of 200 cm (6.56 feet), and as an apex predator, it's a powerful swimmer. Caught between 20 cm to 40 cm (~1 foot) or about 1 to 2 years in age, it has a soft texture with full-on flavor that leaves you with a citrus aftertaste. document.getElementById( "ak_js_1" ).setAttribute( "value", ( new Date() ).getTime() ); This site uses Akismet to reduce spam. It is often confused that hamachi is a name for young yellowtail in Osaka, however, most Japanese would tell you that hamachi is the farmed version of yellowtail. What Does Kanpachi Taste Like? Many years later, I created this site to geek out on Japanese food and beverage. Identification & Biology: Kampachi are a dusky color with light amber/olive stripes down their sides. There are many Japanese dishes that use yellowtail. The seaweed holds the loose negi hamachi in place. Get it from my Etsy store for only $23 plus shipping. You need a very sharp long knife to slice the fish paper-thin for Carpaccio. Both are high in omega-3 fatty acids, which help reduce inflammation and lower the risk of heart disease. It's sashimi-grade and sustainably farmed without hormones or prophylactic antibiotics. Yellowtail is a common name for several species of fish. It all depends on the region and the size/season of the fish. Video #1 demonstrates how to break down a yellowtail. The other is greater amberjack (kanpachi) or Seriola dumerili. This part of the fish is located behind the pectoral fin. Hence, its not nearly as easy to find hiramasa on sushi menus compared to the other fish on this list. Although most sushi menus in North America translate hamachi as yellowtail (and vice versa), this is Japanese Amberjack profile. Greater amberjack. Its simply a finger of sushi rice with a raw slice of yellowtail on top. Hamachi kama is the cooked collar, or cheek, of the yellowtail. Nigiri is a simple form of sushi. 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Save my name, email, and website in this browser for the next time I comment. It consists of a finger of sushi rice with an ingredient on top. There were also differences in terminology between Tokyo and Osaka. Such a choral piece. Eating the collar of the fish is also pretty green of you, considering that it uses a part of the fish . Every day in August Ill share a new piece of content. Your email address will not be published. Kanpachi is a meaty fish with a firm texture. What is the difference between hand propelled and self propelled lawn mowers? The term kanpachi technically refers to Seriola dumerili, the greater amberjack . Hamachi is synonymous with sushi. Theres an old sake pairing saying that suggests you dont pair rice with rice. a piece of Kona kanpachi belly. Think Kirin Ichiban, Orion, and Echigo Koshihikari. (Floro Mercene), Your email address will not be published. As mentioned above, farm-raised amberjack tends to be fattier. . Hawaiian Kanpachi, also known as Yellowtail, is a premier member of the Amberjack family prized for its simply amazing flavor. Grades like junmai and honjozo will often work really well. This is the most common way youll find kanpachi served along with nigiri. Hence, its flesh is firmer than farm-raised hamachi, with a lighter flesh color, and a clean, crisper taste. In cold water, it has more fat. May I Recommend Buying An Enormous Mixing Bowl? Kanpachi also has a firmer texture and is not as oily as Hamachi. Hibiki 21 might be the most famous Japanese whisky. Squeeze some, but not all, of the water out of the grated daikon (you should end up with about 1 . Hawaiian Kanpachi successfully walks the fine line between sustainable and delectable, healthy and savory. Outside of Japan, hamachi and buri are the only two names you really need to know. As mentioned above, farm-raised amberjack tends to be fattier. Japanese words may be more recognizable to sushi lovers: Hamachi is Japanese yellowtail; kampachi or kanpachi is longfin yellowtail; and hiramasa refers to the California yellowtail species, which is the same species as Australia and New Zealand's "kingfish." . Its slightly softer but still firmer than hamachi. But less so than its farm-raised hamachi counterpart. http://www.maff.go.jp/e/foj/chris/vol_03.html, http://theedibleocean.blogspot.com/2012/04/yellow-tales.html, https://en.wikipedia.org/wiki/Yellowtail_amberjack. WildKampachi or Great Amberjack is the best for Sushi although its very expensive may grow upto 150-200 lbs & up to 6 feet.Fish weighing not more than 6 lbs isideally suited to Sushi. Wild-caught winter yellowtail, or kanburi, is also a fatty fish. Its delicious when grilled. What is Kanpachi sashimi? This amberjack post is part of aninformative sushi and sashimi guide. Hamachi is young Japanese Amberjack and is typically farmed. Kanpachi (greater amberjack) is a more sustainable alternative. Check it out and follow me to find more educational content. Kanpachi is a fairly popular fish served at sushi restaurants and izakaya. Demand is so high that bottles are scarce and prices start around $1400 US. Grades like ginjo, junmai daiginjo, and daiginjo are often perfect compliments. Greater amberjack simply isn't common or popular enough within the North American sushi . We wish you all the best on your future culinary endeavors. Hence, its flesh is firmer than farm-raised hamachi, with a lighter flesh color, and a clean, crisper taste. Learn how your comment data is processed. document.getElementById( "ak_js_1" ).setAttribute( "value", ( new Date() ).getTime() ); This site uses Akismet to reduce spam. Hamachi (), Hiramasa (), Kanpachi (), and Buri (). The belly is the fattiest part of the fish. Pinot grigio, Muscadet, Roero arneis, and Savoie are all wine regions/grapes that simply get it done. Both have a . Kanpachi is a shiromi (white meat) fish and key representative of the yellowtail family that would typically appear raw in the form of sashimi or sushi on a dining table in Japan. It has a mild, sweet flavor with no fishiness. Buri is firmer in texture with a rich umami taste. Wild amberjack from warmer waters has been known to cause ciguatera fish poisoning. Also, whats your favorite yellowtail dish? What fish is similar to hamachi? Great Amberjack is famous for Sushi or raw application.Being rich in naturaloil, its firm steaks/steaky flesh can deliciously be prepared,grilled or smoked.Its Collars are fattier compared to other parts & most succulent as well. Demand is so high that bottles are scarce and prices start around $1400 US. It will sometimes be used on chirashi or in a sushi roll. Farming hamachi requires wild-caught juveniles. If you see that, politely decline the fish, and never come back again! Sashimi is slightly healthier than sushi. If you compare Hamachi and Kanpachi side by side, you can see that the Hamachi is less translucent. Of course, its most famous for sushi and sashimi. Japanese Amberjack is 3rd most popular fish for sushi after Salmon & Tuna. Please drink responsibly. Ethnobotanical research on origin, cultivation, distribution and utilization of hemp (Cannabis. So are all of the other regional names for yellowtail (mejiro, inada, etc.). Your email address will not be published. Which is to say, you dont serve junmai-shu sake with nigiri. Underrated: Kampachi (greater amberjack) "It has a nice, firm texture in addition to a little sweet and butter added to the acidity of the riceyou don't get much better than that. It has a semi-soft texture and a mild, slightly sour taste. It took some trial and error. However, nigiri is by far the most common presentation. Buri is firmer in texture with a rich umami taste. I include sashimi info, as well. The meat is sweet, tender, full of rich flavor and especially juicy. Farmed Hamachi is available year-round, and is thus more suitable as an export, while the wild Buri is mainly a seasonal domestic item in Japan. This post is all about greater amberjack, where its from, what it tastes like, and how its commonly served. The English term for Hamachi is yellowtail, and Kanpachi is amberjack. Taste & Texture wise,Kampachi & Hiramsa is almost similar. Their upper bodies and lower fins tend to be a dark blue-green to brown, with a much lighter underbelly that can appear almost lavender. Amberjack or Kanpachi is the species Seriola dumerili, which is less fatty and not as much exported from Japan. As with hamachi, farm-raised kanpachi is fattier and has a softer texture than wild-caught fish. "The demand for seafood far exceeds the supply that our oceans are equipped to produce, so this is one of the reasons why we're all so passionate about our fish farm," Garthwaite says. Buri is mature Japanese Amberjack and is typically wild. I've got a problem. Check out my negihama guide to learn more about this sushi classic. Though theyre both members of the jack family, yellowtail, Buri or Hamachi are names for the species Seriola quinqueradiata. Enter the Kona Kampachi, a "designer yellowtail" bred in Kona, Hawaii. Hamachi sashimi is simply a thin slice of yellowtail. Kanpachi And Hamachi: Health Benefits. It also has a . Buri (yellowtail) begin life as Wakashi (in Osaka Tsubasu), become Inada (in Osaka Hamachi), then, at 3 years become Warasa (in Osaka Mejiro) and finally the full-grown Buri. My sake grades and styles guide will help if youre unfamiliar with any of these terms and want to learn more. Do you love it, find it overrated, or have an opinion about it? And fish labeled as hamachi is almost always farm-raised. . Satisfaction guaranteed or your money back. The rolls were really good, as was the Kanpachi - very fresh and firm texture with a taste like Hamachi. Industrial lagers like Sapporo Premium and Asahi Super Dry are also good choices with hamachi. In actuality, its not so hard to disambiguate. And if you like to use soy sauce, dunk the fish, not the rice. Hamachi sushi is not yellowtail, regardless of what most menus claim. kanpachi. Hamachi kama is also good for you, since you can cook it with no added fat whatsoever -- it tastes best simply grilled, with at most a sprinkling of salt, soy and citrus. KANPACHI SUSHI & SAKE 18220 S Western Ave. Gardena, CA 90248 (310) 817-4581. HOURS Tuesday-Friday: 11:30am-2:00pm & 5:30pm-9:00pm This nigiri variation has nori seaweed wrapped around the rice. This is because acidity helps to cleanse the palate. But fear not, the kanpachi at restaurants are typically farm raise, or juveniles, so they havent had time to accumulate the toxins. Hamachi is a species of jack thats often called yellowtail or buri. The reason for the long blade is that you want to be able to cut through the fish in one stroke starting at the heel of the blade and ending at . I fell in love with Japanese cuisine nearly two decades ago and soon landed my first Japanese restaurant job. Kanpachi is best in the summer months . Check it out today! It has a buttery and slightly sweet taste and looks similar to hamachi. I especially like the kimoto and yamahai substyles of these grades for cooked amberjack. This isnt a sustainable practice, and the species is struggling. [1] A fish for later in the year, its best consumed in the autumn and winter. Would you mix it with Coke?#hibikiwhisky #japanesewhisky #bartenderlife #barhumor #japanesewhiskey. Yellow tail fish are farmed commercially in Japan,Australia & US.Greater Amberjack as well as some other species of genus Seriola have been successfully bred & raised in captivity. Another large fish with a maximum length of 200 cm (6.56 feet), and as an apex predator, its a powerful swimmer. No, yellowtail is not a tuna. Yellowtail - known as "buri" or "hamachi" in Japanese - is Japan's top farmed finfish export by value at USD 137 million (EUR 122.9 million, JPY 14.7 billion), and as such, is displayed at most seafood shows in Japan. Its confusing, right? Negihama is a combination of negi (scallion) and hamachi. The name hamachi stuck because they were sending smaller, younger yellowtail to the market. (1110176) - The Dream of a Butterfly. There are many different names for this fish in Japan. It's not fishy at all, which is one reason it's so popular. The taste is succulent, rich and buttery and many people liken it to a nice fatty piece of Otoro (Tuna belly). Kona Kampachi is actually the brand name of a fish raised sustainably in Hawaii.Apr 18, 2012. And afterward, take a look at my Top Sake page if you want to find some classic examples of the different types of sake. Such a choral piece. Hamachi(S.quinqueradiata),Kampachi(S.dumerilli) & Hiramsa(S.lalandai) were successfully bred & raised in captivity in Japan. [1] A fish for later in the year, it's best consumed in the autumn and winter . What does Kanpachi fish taste like? The yellowtail is finely minced and mixed with the scallion. "By farming these fish in a sustainable way . Considered a true Yellowtail, reported as large as 180cm (~6 feet), its a large fish found in the Southern Ocean. But eventually, in western Japan, it was discovered how to farm yellowtail. All have characteristic pink flesh with a stark patch of deep red with similar names, so its easy to see why theyre confused with each other. It doesnt get much better than hamachi nigiri. Check out these two how-to videos from Sushi by Kunihiro. This is because of its dense texture. A sashimi knife works best, but if you don't have one, a well-sharpened carving knife will work as well. Please share your thoughts by commenting below! Hamachi is one of the most popular sushi items in North America and Japan. The name Hamachi and Buri can also be confusing. I don't find it as pretty as the Hamachi, but it still has the pink, translucent mix that are visible in the pictures below. This is because theres no rice and a lower amount of sugar and sodium from sushi vinegar. Usually, its the latter. Greater amberjack is found in subtropical zones all over the world and, every so often, can be enjoyed in sushi restaurants, especially in the southeastern United States. 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