東京で食う飲む!Restaurant or Bar around Tokyo and Far East. There is a great diversity of food and culture in Japan. You will enjoy the huge range style of food from very local Japanese food to a lot of foreign foods. I hope you will find and feel the diversity of foods in Japan.

27 July 2018

Hamo course in Kiyokawa, Nagasaki (鱧づくし 清花和 長崎), Japan

Hamo, the signature fish in Summer, in texture, taste and flavour

The fish, Hamo is come from Ariake sea area. During the Gion festival season(from first to end of June) in Kyoto, the people in Kyoto will feel the coming summer with Hamo sent from Kyusyu or Setouchi area. On this staying in Nagasaki, I have enjoyed Hamo in Kiyokawa where is my favourite Japanese food restaurant in Nagasaki. At the fisherman's port of Nagasaki, the amount of landing Hamo is ranked at fifth in Japan. 
Hamo, (http://nagasaki-sakana.com/seasonal_fish/2731/)

In English, Hamo is pike conger, academically named Muraenesox cinereus. Hamo has long body like eel. From Edo era, the long body fish were valued as the invigorating ingredient due to the shape. And during the poor transportation to Kyoto, Hamo survived to send to Kyoto from Osaka port because of the strength and powerful characters. The Hamo has thick body and a lot of bone in the meat. In Japan, this fish were cooked as the fish paste or in the Japanese restaurants. This Fish is 


Hone-kiri (cutting the bones) is one of the highest technique of Japanese chefs, Itamae

 In the Japanese food restaurants, the pike conger were cooked after the bone cutting. The Itamae will use the special kitchen knife for the purpose of carving the pike conger, called Hone-kiri-bouchou (meaning knife for cutting the bones). He will carving the pike conger with thin slice as 1-1.5mm, with perpendicular to the body, using the heavy weight and sharpness of the knife to crave the thin slice. The sound of cutting the bone is rhythmical and solid, as giving us the incessant clicking.
After the bone cutting, Itamae will boil, steam or cook for your courses. When he boiled, the shape of fish meat will get the lovely shape as flower blooms.


Hamo, the great actor as the ingredient in Japanese food

Hamo dishes have various cook style, boiled, braised, roast or raw. We will feel the summer and survive the heatwave with the strength of this fish. 

Sashimi and boiled Hamo with pram sauce (with red brown sauce)

Hamo Yanagawa (braised with egg)

Kabayaki sushi ( Teriyaki-like roasted Hamo)

re-write on 25th July 2018
Elder: 25th August 2014

Japanese restaurant, Kiyokawa
Nagasaki

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