Kinmedai (Golden Eye Snapper) typically grows to 30–50 cm and is in season during winter, when it is the fattiest and most flavorful. Its flesh is tender, sweet, and rich in umami. It is commonly used in simmered, grilled, or steamed dishes, with soy sauce simmering being especially popular in Japan. When used for sushi, its skin is often lightly seared to enhance the flavor, or it is served fresh as sashimi. Its tender texture and natural sweetness make it an excellent sushi ingredient.

"Aburi" is a noun derived from the verb "Aburu" (炙る) in Japanese, which means to lightly sear or grill the surface of ingredients using direct flame. Unlike general grilling methods that evenly cook the entire ingredient, Aburi involves searing only the surface while leaving the inside uncooked. It is a cooking technique that allows for a contrast in texture and a smoky flavor between the outer and inner parts of the ingredients. Aburi sushi (炙り寿司), where the surface of fatty fish such as salmon or tuna is seared, is a representative example of Aburi cuisine. Even mild white-fleshed fish like sea bream can be enhanced in flavor and texture by searing the skin.