tag:blogger.com,1999:blog-3101980281470446262.post3992687895433281609..comments2024-02-12T08:13:45.750+09:00Comments on Hiroyuki's Blog on Japanese Cooking: Buri Teriyaki and Buri Kama Shio-Yaki (Salt Grilled Yellowtail Collar)/ぶりの照り焼きとぶりのかまの塩焼きHiroyukihttp://www.blogger.com/profile/07075672590298671343noreply@blogger.comBlogger2125tag:blogger.com,1999:blog-3101980281470446262.post-42983070476380214802014-06-16T06:32:29.828+09:002014-06-16T06:32:29.828+09:00Kiki: Yes, and the supermarket usually sells them ...Kiki: Yes, and the supermarket usually sells them for 298 yen per 3 slices, so that's 100 yen lower than the usual price.<br /><br />The flesh is really good, and fresh (not fresh enough to eat raw, though). Buri has its own flavor and texture. It's tougher than tuna when raw, but turns tender when cooked. Tuna is just the opposite: Tender when raw, and tough when cooked.Hiroyukihttps://www.blogger.com/profile/07075672590298671343noreply@blogger.comtag:blogger.com,1999:blog-3101980281470446262.post-5022381598851955622014-06-16T03:44:29.840+09:002014-06-16T03:44:29.840+09:00198 Yen for 3 slices? I never had any buri. The me...198 Yen for 3 slices? I never had any buri. The meat looks very good - reminds on tuna or swordfish.Fräulein Trudehttps://www.blogger.com/profile/11786420907067152211noreply@blogger.com