If you try one local specialty while in the town of Ine, make it buri shabu, a mature yellow-tail that swims along the Tango Peninsula every winter. The yellowtail is prized for being mostly fat from head to tail, making it extraordinarily tender and rich. Buri shabu is a sea-sonal, regional dish made from fresh buri, and it’s been a local favorite for decades. The bu-ri is briefly boiled in kelp stock and then served with ponzu (citrus soy sauce) or sesame sauce when it’s only half-cooked. The boiling removes a little of the fat but leaves enough to leave the dish with a tantalizing combination of fresh, sweet, and buttery flavors.
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