Noto Kanburi

Yellowtail, which is a migratory fish, begins moving northward from June to July, and spends time in the waters of Hokkaido from summer to fall. In order to lay eggs from around late October, they begin to descend southward, and part of them enters Toyama Bay from Niigata and is landed in stationary nets around the coast of Noto Town. The yellowtail of Noto is caught on the coast of Noto just when it's time to eat (cold in winter) because they ride on the flow of warm to cold currents and become firm and fat on them. The freshness, color, and greasiness of yellowtail at this time of year are all outstanding. The season for KANBURI is from around December to around February of the following year. The meat, which has plenty of fat on it, is excellent not only for sashimi, but also for buri shabu or buri daikon. In Ishikawa prefecture, there is a custom of giving KANBURI as a year-end gift to the wedding destination from the house where the daughter was married, and a high price is attached to KANBURI during the year-end gift season.