Hamachi has a buttery, firm flesh that is prized for all sushi and sashimi preparations—and is delicious when cooked, as well. Chefs can smoke, sear or serve Onsui Hamachi as sashimi with confidence.


Bright Color, No Sour Taste

Chefs can now have a reliable, clean tasting hamachi without any oxidation or color change. In certain states, chefs are allowed to serve sashimi, or raw fish, only after it has been previously frozen. The problem is that frozen hamachi easily changes color and texture if not previously treated by carbon monoxide (CO).

In the past, in order to have a bright, light-colored fillet for sashimi, chefs had to accept that the hamachi would have a sour finish. With Onsui processing, there is no sourness in the taste of the fish. 


It was not until the innovative development of the Cho-Rei-Kun method by Onsui that frozen hamachi was allowed to be sold in Japan. 

Whereas CO gas-treated hamachi is illegal in Japan, hamachi processed with the patented Onsui technique is permitted and currently sold across the country. Instead of treating the fish flesh with gas, Onsui has developed a special smoke-saturated solution that is injected at the time of harvest, resulting in clean, firm, bright fish that can withstand deep freezing without oxidation.



While often thought of as a sushi staple, yellowtail, or Buri, is also a seasonal comfort food in winter months, served in soup with soy broth or grilled to perfection. Top chefs around the United States have been incorporating Onsui hamachi into their menus not just because of its versatility, but also due its superior taste thanks to the one-of-a-kind Cho-Rei-Kun processing methoddeveloped by Onsui.