{"id":1500,"date":"2017-05-31T10:41:56","date_gmt":"2017-05-31T01:41:56","guid":{"rendered":"http:\/\/uzunokuni.sakura.ne.jp\/rest\/archives\/2017\/05\/topics-31104156.html"},"modified":"2017-05-31T10:41:56","modified_gmt":"2017-05-31T01:41:56","slug":"61","status":"publish","type":"post","link":"https:\/\/rest.uzunokuni.com\/en\/topics\/1500\/","title":{"rendered":"Hamo Shabu (Hamo Hamo Shabu) of Awaji Island Bepin Hamo is available from June 1!"},"content":{"rendered":"

Hamo (conger eel) grown in the rich waters around Nushima in Minami-Awaji City, the southernmost point of Awaji Island, is<\/p>\n

The body is plump but with a small face.<\/p>\n

And because they are caught by longline fishing, they have few scars on their bodies, which is why we call them \"Bepin Hamo.<\/p>\n

It is also rich in chondroitin, calcium, and vitamin A.<\/p>\n

It is also expected to help beautify the skin and prevent aging!<\/p>\n

During the rainy season, mineral-rich sediment from the mountains of Awaji Island flows into the sea.<\/p>\n

It has long been said that hamo that grows up in the rain during the rainy season tastes even better!<\/p>\n

Enjoy the protein-rich taste of hamo (conger eel) and its plump meat in hamo shabu style!<\/p>\n

\"\"<\/p>\n

First of all, we had the hamo (conger eel) shabu-shabu in a delicious broth made from the hamo's ara (hamo cucumber).<\/p>\n

Serve with refined ume plum paste with low salt content or dashi soy sauce.<\/p>\n

\"\"<\/p>\n

And the rest of the broth, which has enough flavor from the hamo (pike conger) and vegetables, is used to make<\/p>\n

It can be drunk as it is and tasted deliciously.<\/p>\n

The Uzu no Oka way is to pour it over the hamo no soboro-meshi and finish it off with \"hamo chazuke\" (hamo chazuke)!<\/p>\n

\"\"<\/p>\n

Awajishima hamo (Japanese garden eel), which becomes more delicious with fat from now on through the summer season.<\/p>\n

We hope you enjoy it! Enjoy it in our restaurant!<\/p>","protected":false},"excerpt":{"rendered":"

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