At the Uzu-no-oka Onaruto Bridge Memorial Hall, beautiful hydrangeas bloom during the rainy season. We have created the "aji-sai-don" by combining the beautiful "aji" (color) of pike conger eel, which is the summer fish of Awaji Island, with aji and shibazuke (pickles). The acidity of the shibazuke enhances the seasonal tastes of both the hamo (conger eel) and the horse mackerel. The hamo and golden aji are also served as a topping for the "hamo dashi chahan" (rice with hamo soup).
