How To Cook: Hamachi Kama

Hamachi Kama is the collar / cheek of Hamachi (Yellowtail fish), and it is easily the fattiest and juiciest part of the fish. It is usually cooked until the skin is crisp and the meat underneath is soft. It also doesn't require much work to prepare!

If you've been following us for a while now, you'd realize that the response for our Hamachi Kama has been very intense -- it is always sold out in no time! We're told by our regulars who buy in cartons that our Hamachi Kama is the best in quality and unbeatable in price for such quality~ (THANK YOU)

For those who have been curious about trying it out but don't dare to try a fish you've never dealt with... No fear, Zairyo is here!

"It's a big packet! How do I keep the rest if I don't want to cook them all!" 

A pro tip shared by one of the chefs we supply to: Let the frozen Hamachi Kama thaw for about 30 minutes, or until it is easy enough to break apart, but not entirely thawed out. Then store them in individual bags before popping the bags into the freezer. You can keep it in the freezer for up to 6 months.

If entirely thawed, please do not refreeze. You can store it in the chiller for up to 3~4 days.

Hamachi Kama Shioyaki (Grilled Hamachi Kama with Salt)

Hamachi Kama 01

Believe it or not, the most popular method of preparing Hamachi Kama is to simply grill it with some salt and pepper. Less is more with this fish. You want the natural flavours of the fish to really shine!

You can use a griller, broiler, oven or air fryer for this. 


1. Wash and pat Hamachi Kama dry with a kitchen napkin.

2. Cover baking pan with aluminum foil and brush foil with some oil. Place Hamachi Kama skin side down.

3. Bake at 200°C until the top is nicely browned, for approx 20~25 min. Please remember cooking time varies depending on oven/toaster oven.

4. Serve immediately with a lemon and soy sauce. Or with Ponzu Sauce

**To pan fry or deep fry, follow step 1, then heat pan of oil. Once the oil is heated, add dry Hamachi Kama to the pan and fry until golden brown. Once golden brown, remove from pan and strain oil on kitchen napkin before serving with soy sauce.

Hamachi Kama Nimono (Stewed Hamachi Kama)

hamachi kama 03

In Japan, Hamachi Kama Nimono is also a regular dish in most households. It is best suited for elderly and children!

Ingredients, for a family of 4:

  • Hamachi Kama 3 pieces
  • Ginger,  4~5 slices 
  • Sugar 3 tbsp ★ 
  • Mirin 2 tbsp ★ 
  • Cooking Sake 250cc
  • Water 250cc 
  • Soy sauce 4~5 tbsp ★ 
  • Oil 2 tbsp
  • Salt (for yellowtail treatment)Appropriate amount


1Sprinkle salt and marinate Hamachi Kama for about 10 minutes. Once it's done, clean it with running water and pat dry with a kitchen napkin. 

2. Combine items marked with a ★  in a bowl. 

3. Heat a pan with cooking oil, add Hamachi Kama once oil is heated, meat-side down, and cook for 2~3 minutes on medium heat. 

4. Turn the Hamachi Kama over and cook it skin-side down on medium heat for another 3 minutes.

5. (Optional step) Once done, move Hamachi Kama to a separate plate and clean the leftover oil off the pan. (This is will reduce the fishy odour)

6. Reheat pan with oil (if you've done step 5 then add new oil). Once oil is heated, add ginger slices and fry until fragrant.

7. Once ginger is fragrant, add Hamachi Kama and the sauce you've made in Step 2 to the pan.

8. Bring it to a boil on medium heat for approximately 5~8 minutes. 

Serve and enjoy with a piping hot bowl of rice!


Try it and let us know which is your favourite! 


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