Toyama Yellowtail Shabu-shabu
At a glance
| Name | Toyama Yellowtail Shabu-shabu (Buri Shabu) |
|---|---|
| Prefecture | Toyama |
| Region | Chubu |
| Type | Thin winter yellowtail slices briefly swished in hot broth |
What is it?
Buri shabu passes thin slices of fatty yellowtail through hot kombu broth for only a few seconds, lightly cooking the surface while keeping the center tender.
History and local context
The dish showcases winter kanburi associated with Toyama Bay and Himi, offering a lighter alternative to sashimi or salt-grilled yellowtail at inns and seafood restaurants.
How to enjoy it
Swish each slice individually until the color just changes, then eat with ponzu, grated daikon and scallion; use sashimi-grade fish and keep it properly chilled before cooking.
Availability varies by maker, season, and destination.
Frequently asked questions
Where is Toyama Yellowtail Shabu-shabu from?
It is associated with Toyama, in the Chubu region of Japan.
What kind of food is Toyama Yellowtail Shabu-shabu?
This guide classifies it as thin winter yellowtail slices briefly swished in hot broth. See the overview for its defining ingredients and texture.
Can I order Toyama Yellowtail Shabu-shabu online?
Use the Rakuten Japan search link on this page. Confirm the maker, ingredients, storage requirements, and international shipping before ordering.
Order from Japan
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