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.

20 August 2015

Hamo course in Kiyokawa, Nagasaki (鱧づくし 清華和 長崎), Japan

The fish, Hamo is come from Ariake sea area. On the Gion festival season in Kyoto, the people in Kyoto will feel the coming summer with Hamo sent from Kyusyu. On this staying in Nagasaki, I have enjoyed Hamo in Kiyokawa where is my favourite Japanese food restaurant in Nagasaki.
 
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. 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.
 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.
 
Sashimi and steamed Hamo with pram sauce (with red brown sauce)

Hamo Yanagawa (braised with egg)

Kabayaki sushi ( Teriyaki-like roasted Hamo)
 

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