兵庫県·郷土料理
Hamo-suki
When you dip thinly sliced hamo into the bubbling pot, it gently unfurls like a blooming flower. With a single bite, the elegant sweetness of the fish melds with the meltingly tender sweetness of the Awaji onions—creating the perfect Hamo-suki, a delicacy unique to summer in Awaji. From early summer to the height of summer, as the hamo gains its richness, the Awaji onions also reach their peak harvest. The hamo, raised on the soft seabed near Numashima, features thin skin and plump flesh. Having been tossed by the currents of the Naruto Strait, the meat is imbued with deep umami and richness. This local hot pot brings these seasonal ingredients together in a sukiyaki-style broth. Plump hamo and sweet onions. It is a luxurious pot where the bounties of the summer island dissolve into one.
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