This is one of my mom’s signature dish and I remember eating this dish often while I was growing up in Japan. In some Japanese restaurants and supermarkets, sometimes you will find “Buri” available on the menu. We call Hamachi “Buri” when the fish is longer than 30 inches. Compared to Hamachi Kama (Yellowtail Collar), the fillet part is not as fatty and soft, but it tastes very good. Both Buri and Hamachi are very common fish in our seafood selection.