English鱧
I want to enjoy the elegant sweetness of the fat, the rich umami of the skin, and the delicate texture that melts in your mouth
鱧 introduction
Tokushima Prefecture's “hamo” is one of the nation's top catches.
It has an elegant sweetness and umami that doesn't suit a ferocious face. It is representative of the taste of summer in Kansai.
Tokushima Prefecture boasts top class “hamo” in Japan in terms of catch and amount of catch.
It is a fish that is particularly popular in Kansai, and is an essential summer flavor for the Gion Festival in Kyoto and the Tenjin Festival in Osaka. In particular, “hamonotoshi” (yuhiki) is a staple, and you can enjoy the elegant sweetness and umami that goes well with the beautiful pure white meat.
Hamo in June and July, which are ahead of the spawning season in August and September, are well-nourished and extremely tasty, and are in what is called the season. Also, since the depth of flavor comes out even in the fall, it is said that there are two seasons for persimmons: during the rainy season and in the fall. The good thing about hamo is that you can enjoy it with a variety of dishes, such as steamed food, teriyaki, kabayaki, tempura, and hot pot dishes. It's easy to think of it as an ingredient in Japanese cuisine, but plain white meat is also good for meuniere and fries.
Hamo has many small bones called “intermuscular bones,” and since they branch out and get into the muscles, a process called “bone cutting” is performed. This bone cutting leaves only one piece of skin, and putting the knife 24 to 26 times per inch (3.3 cm) is ideal, testing the skill and experience of the cook.
At the Tokushima fishing port, hamo is being sold under the brand name “dancing idiot,” which is similar to Awa Odori. Komatsushima is promoting activities to spread this taste as a “fish recommended by Komatsushima City.”
It has an elegant sweetness and umami that doesn't suit a ferocious face. It is representative of the taste of summer in Kansai.
Tokushima Prefecture boasts top class “hamo” in Japan in terms of catch and amount of catch.
It is a fish that is particularly popular in Kansai, and is an essential summer flavor for the Gion Festival in Kyoto and the Tenjin Festival in Osaka. In particular, “hamonotoshi” (yuhiki) is a staple, and you can enjoy the elegant sweetness and umami that goes well with the beautiful pure white meat.
Hamo in June and July, which are ahead of the spawning season in August and September, are well-nourished and extremely tasty, and are in what is called the season. Also, since the depth of flavor comes out even in the fall, it is said that there are two seasons for persimmons: during the rainy season and in the fall. The good thing about hamo is that you can enjoy it with a variety of dishes, such as steamed food, teriyaki, kabayaki, tempura, and hot pot dishes. It's easy to think of it as an ingredient in Japanese cuisine, but plain white meat is also good for meuniere and fries.
Hamo has many small bones called “intermuscular bones,” and since they branch out and get into the muscles, a process called “bone cutting” is performed. This bone cutting leaves only one piece of skin, and putting the knife 24 to 26 times per inch (3.3 cm) is ideal, testing the skill and experience of the cook.
At the Tokushima fishing port, hamo is being sold under the brand name “dancing idiot,” which is similar to Awa Odori. Komatsushima is promoting activities to spread this taste as a “fish recommended by Komatsushima City.”
