Thank you very much for visiting Uzu no Oka, a restaurant with a spectacular view.
Today, we would like to introduce a new menu item that will be available from October 2.
I would like to introduce "Awaji Island Nagori Hamo Sukiyaki Course"! (^^)
There are three delicious times of the year for hamo: "Hashiri", "Season", and "Namae".
Hashiri" (May-June) is white meat with a light but delicious flavor and a light taste.
During the "season" (July-August), the fish are fatty and ready to spawn!
And the "remnants" (September to November), which will be in season from now on,
The reason is that they have finished spawning and are about to hibernate, and they are storing up more nutrients than they did before spawning,
The meat is fattened and has more fat, resulting in a richer flavor.
At Uzu no Oka Restaurant with a spectacular view, we serve such Nagori hamo (conger eel) from Awaji Island in our Hamo Suki-Sukiyaki Course.
First, we put the vegetables in a pot and bring them to a boil, and then throw in the hamo meat!
Serve with beaten eggs.
The final dish is stewed with Awajishima Nudo in a thick broth infused with the flavor of hamo and onions,
Please enjoy it with the surprisingly light "Hamo Nudoro"!
Please try the "Awaji Island Nagori Hamo Sukiyaki Course", which is a representative dish of Awaji Island (*^_^*).
