Noto Kanburi (Winter Yellowtail)
A winter delicacy of Ishikawa, known for its firm flesh and exceptional marbling of rich fat

About Noto Kanburi (Winter Yellowtail)

Noto Kanburi (のと寒ぶり, Winter Yellowtail) is a prized catch from Ishikawa Prefecture's winter season. This migratory fish begins its journey northward around June to spend the summer and autumn in the waters near Hokkaido. By late October, it starts returning southward for spawning, with some entering the coastal areas of Noto, Ishikawa, via fixed fishing nets around Nanao Bay.

The cold currents of Noto enhance the fish's texture, making its flesh firm and rich in flavorful fat—perfectly timed for the winter season when their taste is at its peak. From December to February, these yellowtail are highly valued for their extraordinary freshness, vibrant color, and incredible oil content.

The rich, fatty flesh can be enjoyed in various ways, from sashimi to hot pot dishes like Buri Shabu (yellowtail hot pot) and traditional stewed dishes like Buri Daikon (yellowtail with simmered radish). In Ishikawa, there is even a customary practice of gifting Noto Kanburi as part of year-end gifts (oseibo) from a bride’s family to her in-laws, making it both a culinary and cultural treasure. Due to its significance and demand during the oseibo season, Noto Kanburi commands a premium price.

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