Yellowtail Culture and Culinary History
Mar 18, 2026
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The first recorded mention of yellowtail in Japanese literature dates back to the Muromachi period (1492-1501), when it was called "hamachi". This fish holds a special place in Japanese culture due to its ability to change names as it grows.
The Edo period (1603-1868) was a crucial period for the development of yellowtail consumption culture: The rise of fishing: Yellowtail fishing became popular during the Edo period, especially in areas along the Pacific coast such as Odawara City in Kanagawa Prefecture and Owashi City in Mie Prefecture; A noble ingredient: Freshly caught yellowtail was presented to the feudal lord before being sold in castle towns, and was considered a high-class ingredient, "one yellowtail is worth one rice tatami" (一尾の鰤に米一俵).
From the Meiji period (1868-1912) to the Showa period (1926-1989): 1) Advances in fishing technology led to a significant increase in yellowtail catches; 2) Developments in aquaculture technology resulted in a surge in "hamachi" (juvenile fish farming). Today, "farmed yellowtail" in the market usually refers to hamachi, not naturally grown buri. The history of consuming yellowtail (Japanese: "buri" or "hamachi") in Japan is very long. It is not only a top-tier ingredient in Japanese cuisine but also deeply integrated into its culture and tradition. Yellowtail is called "Shusse uo" in Japan, which is key to understanding its cultural significance.
The Flavor of "Kan-buri": Yellowtail that migrate south before spawning in winter are called "Kan-buri." Rich in fat, they are considered a top-grade delicacy, with the "Himi Kan-buri" from Himi, Toyama being particularly famous.
Diverse cooking methods: From sashimi and sushi to shabu-shabu, teriyaki, and salt-grilled dishes, tuna is one of the most widely used fish in Japanese cuisine.
From historical records of the Muromachi period to its status as a delicacy for nobles and a tribute to feudal lords during the Edo period, and further to the development of modern aquaculture techniques, tuna has always held an important place in Japanese culinary culture, representing both the flavors of winter and a symbol of success and good fortune.