Hamo (conger eel) grown in the rich waters around Nushima in Minami-Awaji City, the southernmost point of Awaji Island, is
The body is plump but with a small face.
And because they are caught by longline fishing, they have few scars on their bodies, which is why we call them "Bepin Hamo.
It is also rich in chondroitin, calcium, and vitamin A.
It is also expected to help beautify the skin and prevent aging!
During the rainy season, mineral-rich sediment from the mountains of Awaji Island flows into the sea.
It has long been said that hamo that grows up in the rain during the rainy season tastes even better!
Enjoy the protein-rich taste of hamo (conger eel) and its plump meat in hamo shabu style!
First of all, we had the hamo (conger eel) shabu-shabu in a delicious broth made from the hamo's ara (hamo cucumber).
Serve with refined ume plum paste with low salt content or dashi soy sauce.
And the rest of the broth, which has enough flavor from the hamo (pike conger) and vegetables, is used to make
It can be drunk as it is and tasted deliciously.
The Uzu no Oka way is to pour it over the hamo no soboro-meshi and finish it off with "hamo chazuke" (hamo chazuke)!
Awajishima hamo (Japanese garden eel), which becomes more delicious with fat from now on through the summer season.
We hope you enjoy it! Enjoy it in our restaurant!