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Hamo Japan 1.5lb
Hamo Japan 1.5lb
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What is Hamo?
Hamo (鱧, pike conger) is a Kyoto summer delicacy, prepared here with the bone-cutting technique called honegiri (骨切り). Hamo has countless fine bones, and honegiri is the craft of slicing through them so finely — without cutting the skin — that they disappear once cooked. It has a buttery flavor, and each fish is about 1.5 lbs, already honegiri-prepared.
In Kyoto, hamo marks the arrival of summer and is a centerpiece of kaiseki cooking. The bone-cutting is what makes it possible to eat at all — a skill measured in cuts per inch — so a hamo that's already been through it is ready for the classic summer preparations.
Specifications
| Origin | Japan |
| Type | Hamo (鱧) — pike conger |
| Preparation | Bone-cut (honegiri / 骨切り) |
| Size | approx. 1.5 lbs |
| Character | Buttery, delicate white flesh |
| Season | Summer (peak) |
| State | Fresh / frozen |
How to enjoy
The classic is yubiki (湯引き), also called hamo no otoshi — the bone-cut pieces are blanched briefly in hot water, at which point they bloom open like white flowers, then chilled and served with ume (plum) paste or a mustard-vinegar miso. It's also excellent as tempura, salt-grilled or glazed like unagi, and in a summer hot pot (hamo-nabe). Thaw frozen hamo in the refrigerator before cooking.
Pairing notes — ume paste, mustard-vinegar miso, sudachi, dashi broth, and a dry sake.
What is Hamo?
Hamo (鱧, pike conger) is a Kyoto summer delicacy, prepared here with the bone-cutting technique called honegiri (骨切り). Hamo has countless fine bones, and honegiri is the craft of slicing through them so finely — without cutting the skin — that they disappear once cooked. It has a buttery flavor, and each fish is about 1.5 lbs, already honegiri-prepared.
In Kyoto, hamo marks the arrival of summer and is a centerpiece of kaiseki cooking. The bone-cutting is what makes it possible to eat at all — a skill measured in cuts per inch — so a hamo that's already been through it is ready for the classic summer preparations.
Specifications
| Origin | Japan |
| Type | Hamo (鱧) — pike conger |
| Preparation | Bone-cut (honegiri / 骨切り) |
| Size | approx. 1.5 lbs |
| Character | Buttery, delicate white flesh |
| Season | Summer (peak) |
| State | Fresh / frozen |
How to enjoy
The classic is yubiki (湯引き), also called hamo no otoshi — the bone-cut pieces are blanched briefly in hot water, at which point they bloom open like white flowers, then chilled and served with ume (plum) paste or a mustard-vinegar miso. It's also excellent as tempura, salt-grilled or glazed like unagi, and in a summer hot pot (hamo-nabe). Thaw frozen hamo in the refrigerator before cooking.
Pairing notes — ume paste, mustard-vinegar miso, sudachi, dashi broth, and a dry sake.
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Hamo Japan 1.5lb
$135.50