What is
Hamachi?

Hamachi is a Japanese term for young yellowtail fish, typically the Japanese amberjack (Seriola quinqueradiata). It is highly prized for its rich flavor and buttery texture, commonly used in sushi and sashimi preparations. When served as sashimi, it is often accompanied by soy sauce, wasabi, and pickled ginger. Hamachi is a versatile fish that can also be grilled, broiled, or served in ceviche.

Origins & History

Hamachi is primarily associated with Japanese cuisine and is seasonally available in warm waters around Japan. It has been a staple in Japanese seafood due to its flavor profile and high fat content, particularly appreciated during the winter months when the fat content is at its peak.

Taste & Texture

Hamachi has a mildly sweet and rich flavor with a buttery mouthfeel due to its higher fat content. The taste can vary slightly depending on the preparation method, but it generally offers a delicate yet satisfying umami flavor.

Ingredients

Hamachi (young yellowtail)

A highly sought-after fish for sushi, known for its rich flavor and buttery texture.

Soy sauce

A salty, umami-rich condiment commonly used for dipping sushi and sashimi.

Wasabi

A pungent green paste made from the wasabi plant, often served with sushi and sashimi for a spicy kick.

Pickled ginger

A sweet and tangy condiment typically served alongside sushi and sashimi to cleanse the palate.

This item may contain the following allergens:

Soy

Fish

Pork