The yellowtail is called by different names as it ages. In Kagawa, this progression is tsubasu, hamachi, mejiro, and then buri.
In 1920, Wasaburo Noami successfully cultivated the first Japanese yellowtail in Adoike, a salt water pond in present-day Higashi Kagawa (then known as Hiketa). Hamachi went on to be named Prefectural Fish in 1995. Recent years have seen it become a very important part of Kagawa’s fisheries industry, where it is raised from April to December or January.
Favored ways of preparing hamachi include serving it as sashimi: sliced raw, and served on its own fat. Cooking it teriyaki style or salted and broiled are both appropriate, and lately shabu-shabu preparation is in vogue.