Toro Buri Belly Portion 5lbs

What is Toro Buri?
Toro buri is the belly loin of wild-caught buri (鰤, Japanese amberjack) from Hokkaido — the fattiest, most flavorful cut of this prized winter fish. Like o-toro in bluefin tuna, the buri belly has a succulent, buttery texture and a rich, deep flavor that makes it exceptional for sashimi. This 5 lb portion is sashimi-grade, sized for restaurants or serious home cooks.

Buri is the mature, grown-up form of the fish — richer and fattier than the younger hamachi — and winter is when it carries the most fat, the kan-buri (cold-season buri) prized across Japan. The belly is where that fat concentrates, giving a cut that melts the way toro does.

Specifications

How to enjoy

Toro buri is at its best raw. Slice it against the grain for sashimi or lay it over rice for nigiri, where the fat comes through and melts on the tongue. A light sear (aburi) suits the richness, crisping the surface fat. It needs little more than soy and wasabi, or a squeeze of citrus. As a large portion, slice only what you'll serve and keep the rest cold and sealed.

Pairing notes — soy and wasabi, citrus and ponzu, grated daikon, and a dry sake.