Yellowtail caught along the Pacific coast of Japan generally has less fat than yellowtail from the Sea of Japan. However, this lighter richness allows the natural umami flavor of the fish to stand out, while its firm, satisfying texture makes it especially enjoyable.
In Chiba Prefecture, yellowtail is at its best during the winter months. The coastal areas of Choshi and Kujukuri in the Sotobo region are known for active fishing, where wild yellowtail is caught using methods such as set nets and purse seines. Aquaculture is also carried out in parts of the Uchibo region.
Yellowtail is famous in Japan as a shusse-uo, or a fish whose name changes as it grows. The names vary by region, but in the Kanto region, including Chiba, the fish is generally called Wakashi, Inada, Warasa, and finally Buri as it becomes larger and more mature.
Although winter is the main season for Buri, younger fish can also be enjoyed at other times of the year. Warasa in summer and Inada in autumn are particularly delicious when freshly caught and served as sashimi. Their fresh, clean flavor and pleasantly firm texture make them a popular way to enjoy the fish in Chiba.
December, January, and February
Fresh Chiba yellowtail can be enjoyed in a variety of Japanese dishes, but sashimi is an excellent way to appreciate its natural flavor and texture. The relatively moderate fat content of Pacific yellowtail gives it a clean taste that pairs well with soy sauce and wasabi.