Kanburi is the Japanese name for the more fatty "winter yellowtail " . The Buri season begins with the advent of the winter. Noto's (in Ishikawa Prefecture) yellowtail fishing has a 400 years of long history. The yellowtail fishing reaches its peak at the time of cold waves. The Kanuri's (winter yellowtail) meat is firm and plump. It is served as Sashimi, Teriyaki, Shio-yaki (grilled with salt) and the pot stew made of fish and vegetables which are some of the most delicious recipes for Kanburi.

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