It's that time of year again! It's the season of "Hamo" (Japanese conger eel)! So we would like to introduce our new summer menu!
Summer! It's lemon! Hamo somen noodles!
Awajishima somen noodles with plenty of island lemon and hamo no soboro no hosomaki (thin rolls of hamo no soboro)!
Topped with fried hamo (conger eel), sliced lemon, and lemon juice added to the somen sauce, this dish offers a refreshing lemon flavor both in appearance and taste. It is served with a thin roll of pike conger eel meat chopped finely and rolled with hamo soboro, which is cooked with sweet and spicy Arimasansho (Japanese pepper)!
Refreshing somen noodles with plenty of Awaji Island ingredients
The hamo from Awaji Island is rich in chondroitin, calcium, vitamin A, and other nutrients. It is 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, and it has long been said that hamo that grows by absorbing the rain of the rainy season become even more delicious.
Awaji Island hand-pulled somen noodles are used. These slightly thin somen noodles are carefully stretched by hand by craftsmen. It is characterized by its strong texture, smoothness, and smoothness.
The refreshingly fragrant lemon is "Rinoka" from Awaji Island, where even the peel can be eaten.
The "Hamo Somen with Island Lemon and Hamo Soborono Hosomaki" is a seasonal and limited quantity item.
Finally.
At Uzuno-no-oka Restaurant with a spectacular view, our staff will continue to create humorous and delicious menus using Awaji Island ingredients. We look forward to serving you!
