Summer Fish: Hamo (Daggertooth Pike Conger)

The Appeal of Hamo (Daggertooth Pike Conger) Cuisine

Hello, everyone!

Today, I would like to introduce a traditional Japanese delicacy: Hamo (daggertooth pike conger).

During the summer season, Hamo dishes are particularly popular in the Kansai region, such as Kyoto and Osaka.

Among these, the techniques known as "Hamo Otoshi" and "Honekiri" are key to enjoying this fish.

What is Hamo?

Hamo is a long, slender fish found in the seas around Japan, resembling an eel in appearance.

However, it is characterized by having many fine bones, requiring special techniques to prepare.

Hamo is in season during the summer, and people love its light, elegant flavor.

The Art of "Honekiri" (Bone-Cutting Technique)

First, please take a look at the video of "Honekiri."

Honekiri is a technique in which a master chef uses a specialized knife to finely score the numerous small bones.

This allows you to enjoy the fish smoothly without feeling the bones in your mouth. Watching this delicate craftsmanship is truly a sight to behold.

 

 

What is "Hamo Otoshi"?

Next, let me introduce "Hamo Otoshi."

Hamo Otoshi involves quickly blanching the finely cut Hamo fillet in hot water and then immediately chilling it in ice water.

This creates a tender, plump texture that enhances the delicious natural flavor of the fish.

It is commonly enjoyed with ponzu sauce or pickled plum paste (Ume-niku).

Here is a photo of Hamo Otoshi.

 

It is dressed with organic olive oil and soy sauce infused with organically grown Nanko plums from Tanabe City, Wakayama Prefecture (*^-^*)

How to Enjoy Hamo Cuisine

Hamo cuisine is the perfect dish for a hot summer day.

With its refreshing taste, it is delicious and easy to eat even on days when you don't have much of an appetite.

I hope you all get a chance to try Hamo cuisine!

Thank you very much for reading until the end.

 

Stay tuned for the next post!

 

 

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