What is the English name for hamachi? In 2016, the catch of natural yellowtail in Japan was a staggering 104,800 tons, showcasing the immense popularity and importance of this fish in Japanese cuisine. However, the English names for various Japanese fish, including hamachi, can often be confusing, as they share similarities yet represent distinct species within the Carangidae (jack) family.
Unraveling the nuances between hamachi, hiramasa, kanpachi, and buri is crucial for fully appreciating the richness and diversity of Japanese seafood and sushi culture. This article will delve into the English names, characteristics, and culinary significance of these prized fish, shedding light on their unique roles in Japanese cuisine.
Key Takeaways
- Hamachi, hiramasa, kanpachi, and buri are all Japanese fish with similar names and characteristics, but they represent distinct species within the Carangidae (jack) family.
- Understanding the English names and differences between these fish is essential for navigating Japanese cuisine and sushi culture.
- Hamachi refers to a young yellowtail fish, known for its rich flavor and tender texture, while buri is the mature version of the same fish.
- Sustainable farming practices in Japan have helped ensure a consistent supply of high-quality hamachi and other amberjack species.
- Hamachi’s versatility in serving methods, from traditional sashimi and nigiri to creative dishes, makes it a beloved ingredient in Japanese cuisine.
Introduction to Hamachi
Hamachi, the Japanese amberjack or yellowtail, is a highly prized fish in Japanese cuisine. Belonging to the Seriola genus within the Carangidae family, this species is native to the northwest Pacific Ocean. However, the confusion surrounding hamachi stems from its multiple names based on age and regional variations, as well as its similarities to other related species like Hiramasa and Kanpachi.
The Significance of Hamachi in Japanese Cuisine
Despite the potential confusion, hamachi holds a special significance in Japanese culinary culture. Considered a seasonal delicacy, especially during the colder months, this Seriola quinqueradiata is highly sought after for its soft texture, light color, and citrus finish when young. As the fish matures into buri, it develops a slightly darker appearance and a relatively strong, fatty taste.
“Fresh fish for sushi should not have a fishy smell, should appear bright and almost translucent, and be firm and bouncy to the touch.”
Kagawa prefecture is a major production area for Olive Hamachi, a unique brand of yellowtail fish that is fed with olive leaf powder, known for its refreshing taste and chewy texture. The collaborative Kagawa Brand Hamachi Three Brothers, which includes Hiketa Yellowtail, Naoshima Hamachi, and Olive Hamachi, each offering distinct characteristics, further showcases the regional significance of this prized fish.
Kagawa’s hamachi is renowned for its rich nutritional profile, being a valuable source of essential amino acids, EPA, calcium, taurine, vitamins, and DHA. With a focus on stress-free growth and health, the hamachi from this region offers a well-balanced and nourishing culinary experience.
Hiramasa: The True Yellowtail Amberjack
In the world of Japanese cuisine, there’s a distinct species of yellowtail that often gets overlooked – the hiramasa, also known as the yellowtail amberjack (Seriola lalandi). This large fish, reaching up to 180cm in length, is found in the Southern Ocean and is quite different from the more commonly encountered hamachi or buri (Japanese amberjack).
While hiramasa may not be as ubiquitous on sushi menus as its Japanese counterparts, it is a worthy option for those seeking a unique and flavorful experience. The flesh of the hiramasa is firm, rich, and clean-tasting, with a slightly sweet profile that sets it apart from other yellowtail varieties.
Unlike the farmed hamachi, which can have a fat content of up to 30% due to specialized feeding, the hiramasa maintains a more balanced and natural flavor profile. This makes it a popular choice among discerning diners who appreciate the nuances of Japanese cuisine.
“The hiramasa has a firm, rich, and clean-flavored flesh that is slightly sweet, making it a worthy option for those looking to try a different type of yellowtail.”
While not as widely available as the Japanese amberjack, the hiramasa remains a hidden gem within the realm of Japanese cuisine. Its unique flavor and texture offer a refreshing alternative for sushi enthusiasts seeking to expand their culinary horizons.
Hamachi and Buri: The Same Fish, Different Names
If you’re a sushi enthusiast, you’ve likely encountered the terms “hamachi” and “buri” on menus. What you may not know is that these are actually just different names for the same fish – the Japanese amberjack (Seriola quinqueradiata).
Hamachi: The Young Japanese Amberjack
Hamachi refers to the younger, smaller Japanese amberjack, typically ranging from 20 to 40 cm (about 8 to 16 inches) in length and around 1 to 2 years old. These juveniles are often farm-raised and prized for their soft, fatty flesh and delicate, citrusy flavor.
Buri: The Mature Japanese Amberjack
In contrast, buri refers to the larger, more mature Japanese amberjack, typically over 90 cm (about 3 feet) in length and 4 years or older. These wild-caught fish have firmer, oilier flesh with a more robust, flavorful taste, often served with a tangy ponzu sauce.
The difference in texture and taste between hamachi and buri is largely due to their age and feeding habits. Younger hamachi are farm-raised on a diet that results in a lighter color and higher fat content, while older buri in the wild have a more pronounced flavor and firmer texture.
“The key distinction between hamachi and buri is not the species, but rather the age and size of the fish. Hamachi is the younger, smaller Japanese amberjack, while buri is the larger, more mature version.”
Kanpachi: The Greater Amberjack
In the world of Japanese seafood, the term “kanpachi” refers to the greater amberjack, scientifically known as Seriola dumerili. This large and impressive fish, which can reach up to 200cm in length, is distinct from the more well-known Japanese amberjack, often called “hamachi” or “buri.” Kanpachi is prized for its firm, lean, and clean-tasting flesh, making it a popular choice for consumption during the autumn and winter seasons.
Regional Names for Kanpachi
Across Japan, the greater amberjack is known by various regional names that reflect its size and stage of development. These include:
- Shio/Chiki – Small fry
- Akahata/Nairi – Medium-sized
- Gata/Kojio – Large
- Akahana/Ooshio – Extra-large
The diverse nomenclature highlights the cultural significance and culinary diversity associated with this remarkable fish, which is highly valued in Japanese cuisine.
“Kanpachi is a true delicacy, prized for its firm texture and clean flavor. It’s a versatile fish that can be enjoyed in a variety of dishes, from sashimi to grilled preparations.”
What is the English name for hamachi?
The English name for hamachi is the Japanese amberjack or yellowtail. Hamachi is the Japanese term used to refer to the young, farmed Japanese amberjack (Seriola quinqueradiata), while the mature, wild-caught version is called buri. Both are part of the Carangidae (jack) family and are highly prized in Japanese cuisine for their rich, fatty, and delicious flesh.
Around 120,000 tonnes of Japanese amberjack are farmed annually, with workers fishing for small wild fry called mojako every May to populate the pens for farming. These small fry grow until they reach 10 to 50 grams in mass and are then sold to aquaculturists to raise until they reach 3 to 5 kilograms.
| Statistic | Value |
|---|---|
| Natural yellowtail catch in 2016 | 104,800 tons |
| Farmed fish harvest in 2016 | 248,200 tons, with yellowtail and other amberjacks contributing more than half at 141,000 tons |
| Farmed yellowtails growth duration | Grow from fry to a length of 60 cm in about one and a half years |
| Nutritional value of 100g natural yellowtail | 21.4g of protein and 12.71g of total fatty acid, including 1700mg of docosahexaenoic acid (DHA) and 940mg of eicosapentaenoic acid (IPA or EPA) |
Yellowtail is a highly versatile fish, used for dishes celebrating a departure and in dishes to mark special occasions, like the New Year in Japan. It can be enjoyed in various preparations such as sashimi, sushi, carpaccio, salt-grilling, teriyaki, and shabu-shabu.
Hamachi: A Seasonal Delicacy
Hamachi, the Japanese amberjack, is a highly prized seasonal delicacy in Japan. Known for its rich, oily flesh and exceptional taste, this fatty fish species is a beloved staple in Japanese cuisine. During the colder months, hamachi reaches its peak quality and fattiness, making it a highly sought-after ingredient for sushi, sashimi, and other traditional dishes.
Fatty and Delicious Fish Species
Hamachi is renowned for its high-fat content, which can reach up to 30% in farmed varieties. This exceptional richness and buttery texture give the fish a distinct and highly desirable flavor profile, similar to the revered tuna belly (otoro). Packed with essential nutrients like protein, vitamins, and omega-3 fatty acids such as DHA and EPA, hamachi is not only delicious but also nutritious.
Interestingly, hamachi is often referred to as “yellowtail” in English, while the mature version of the fish, known as buri, is called “Japanese amberjack.” This can lead to some confusion, but the two are indeed the same species, just at different stages of their life cycle.
| Fish Species | Taste and Texture | Availability | Popularity |
|---|---|---|---|
| Hamachi (Young Japanese Amberjack) | Rich, oily, and buttery | Best in winter (wild), available year-round (farmed) | Highly popular, 3rd most popular after salmon and tuna |
| Kanpachi (Greater Amberjack) | Brighter taste, firmer texture | Available year-round (farmed), best in late summer (wild) | Preferred by sushi experts, more expensive than hamachi |
| Shima Aji (Striped Jack/White Trevally) | Distinct taste compared to Aji (Horse Mackerel) | Available year-round (farmed), best in summer (wild) | Smaller in size than hamachi and kanpachi |
With its exceptional flavor, texture, and nutritional profile, it’s no wonder that hamachi is a highly sought-after seasonal delicacy in Japan and around the world. Its versatility in Japanese cuisine, from raw preparations to cooked dishes, makes it a beloved staple that seafood enthusiasts eagerly anticipate each year.
Shusse-uo: The Auspicious Promotional Fish
In Japan, the Japanese amberjack, also known as yellowtail, is considered a “shusse-uo,” or promotional fish. This means that the fish is given different names depending on its stage of growth, reflecting the cultural significance and affection the Japanese have for this species.
The unique regional names for the Japanese amberjack, such as Wakashi, Inada, Warasa, and Buri, demonstrate the reverence for hamachi and its role in auspicious occasions and celebrations in Japanese culture. These names correspond to the fish’s size and age, with smaller individuals called Wakashi or Inada, and larger, mature fish referred to as Buri.
| Fish Name | Size |
|---|---|
| Wakashi or Inada | 35-60 cm |
| Buri | Over 80 cm |
The shusse-uo or “promotional fish” concept is a unique aspect of Japanese culinary culture, highlighting the deep appreciation and reverence for the Japanese amberjack. This fish is often featured in celebratory dishes and used as an auspicious ingredient, further emphasizing its cultural significance in the country.
“Buri is considered auspicious and is often cooked for happy occasions and celebrations.”
Fishing and Farming Hamachi
The delectable hamachi, or Japanese amberjack/yellowtail, is prized for its mouthwatering flavor and texture. This versatile fish is sourced through both traditional coastal fishing and advanced aquaculture techniques. Let’s explore the diverse methods used to bring this culinary delight to our plates.
Coastal Fishing for Natural Hamachi
Along the shores of Japan, hamachi are caught using time-honored techniques like stationary nets and modern round haul nets. These wild-caught hamachi are highly sought after for their distinct regional variations, such as the renowned Himi Buri and Tenjo Buri.
Advanced Aquaculture Techniques for Farmed Hamachi
In parallel, innovative aquaculture methods have enabled the sustainable farming of hamachi, accounting for the majority of production today. Capturing wild hamachi fry, known as Mojako, and utilizing specialized feeds have allowed for the efficient and responsible cultivation of this prized fish.
Whether caught in the wild or raised through aquaculture, hamachi remains a beloved staple in Japanese cuisine, offering a delightful balance of natural flavors and modern farming techniques.
Conclusion
The Japanese amberjack, or hamachi, as it is known in Japan, is a truly remarkable fish that has captured the hearts and palates of Japanese cuisine enthusiasts worldwide. Its multitude of regional names, seasonal availability, and unique flavor profile have all contributed to its esteemed status in the country’s culinary culture.
Whether enjoyed raw as sashimi, cooked in various preparations, or as part of celebratory dishes, hamachi remains a beloved and auspicious ingredient that exemplifies the depth and richness of Japanese gastronomic traditions. Its versatility and cultural significance have solidified its place as a cornerstone of Japanese cuisine, making it an essential part of the country’s culinary legacy.
As we delve deeper into the world of Japanese amberjack, or yellowtail, we gain a greater appreciation for the intricate and nuanced aspects of Japanese cuisine, and the importance of preserving its cultural heritage.
FAQ
What is the English name for hamachi?
The English name for hamachi is the Japanese amberjack or yellowtail.
What is the difference between hamachi and hiramasa?
Hamachi, also known as the Japanese amberjack, is a distinct species from hiramasa, the yellowtail amberjack (Seriola lalandi). Hamachi is part of the Seriola genus within the Carangidae (jack) family and is native to the northwest Pacific Ocean, while hiramasa is found in the Southern Ocean.
What is the difference between hamachi and buri?
Hamachi and buri are actually the same fish, the Japanese amberjack (Seriola quinqueradiata). The difference lies in the age and size of the fish. Hamachi refers to the young, smaller Japanese amberjack, typically farmed and caught between 20-40cm in length or 1-2 years old. Buri, on the other hand, refers to the mature, larger Japanese amberjack, typically wild-caught and over 90cm in length or 4 years old.
What is kanpachi?
Kanpachi is the greater amberjack (Seriola dumerili), a distinct species from the Japanese amberjack (hamachi/buri). Kanpachi is a large fish, reaching up to 200cm in length, and is known for its firm, lean, and clean-tasting flesh.
Why is hamachi considered a seasonal delicacy in Japan?
Hamachi, or the Japanese amberjack/yellowtail, is considered a seasonal delicacy in Japan, with the best quality and fattiest fish being available during the colder months. The unique flavor and texture of hamachi make it a beloved staple in Japanese cuisine, enjoyed in a variety of preparations from sashimi to teriyaki.
What is the cultural significance of hamachi in Japan?
Hamachi, or the Japanese amberjack/yellowtail, is considered a “shusse-uo,” or promotional fish, in Japan. This means that the fish is given different names depending on its stage of growth, reflecting the cultural significance and affection the Japanese have for this species. The unique regional names, such as Wakashi, Inada, Warasa, and Buri, demonstrate the reverence for hamachi and its role in auspicious occasions and celebrations in Japanese culture.
How is hamachi caught and farmed?
Hamachi, or the Japanese amberjack/yellowtail, is caught both in the wild and through aquaculture techniques. Natural hamachi are caught in coastal areas across Japan using traditional methods like stationary nets, as well as more modern techniques like round haul nets. In parallel, advanced aquaculture methods have enabled the stable year-round supply of farmed hamachi, which now accounts for the majority of production.