In Japan fish meat is often used to make denbu which is referred to as oboro at the Edomae-zushi (Tokyo-style sushi) restaurants and is also referred to as chikarani in some areas.
日本では魚肉を使うことが多く、江戸前寿司の店ではおぼろと称するほか、一部では力煮（ちからに）ともいう。