ぶり大根 / Simmerd Japanese amberjack and giant white radish.

ぶり大根はもともとは大根と一緒にブリのアラ*を とろとろになるまで醤油で煮付けた日本の富山県の郷土料理ですが、今ではブリの切り身を用いる事も多く家庭や飲食店でも人気の冬の代表的な和食です。

Originaly, this is a Toyama-prefecture's regional cuisine made by boiling the bony parts of Japanese amberjack and giant white radish.
Now, we often use fillets insted of bony parts.
It is very popular dish of winter.
In Japan, we enjoy it at home, at Japanese restaurant.