Winter is the season for fresh kanburi with its rich fatty flavor

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Yellowtail that migrate through the Sea of Japan pass through the Hokuriku region when they are at their prime of fattiness and are harvested in the nutrient-rich waters of Noto Bay when they have even richer fat. The fish at this particular time are called “kanburi” and are best eaten as fresh sashimi or boiled in soy sauce. The peak time for them is from November to January.

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