和歌山県·海鮮
Yura Pike Conger
A dish of yubiki where the flesh opens up softly, like a white flower blooming. This hamo dish from Yura Town heralds the arrival of summer. Yura Town faces the Kii Channel and boasts significant landings of pike conger. The peak season is from June to July, making the hamo during this period truly exceptional. Because hamo contains countless fine bones, a skilled technique called 'honekiri' (bone-cutting)—where numerous incisions are made into the flesh while leaving only the skin intact—is essential. When the carefully prepared flesh is dipped in hot water, it puffs up like a blooming flower, releasing a delicate yet elegant sweetness. Enjoy it refreshingly with plum paste, or let it melt in your mouth in a 'Hamosuki' hot pot simmered with onions. With its delicate and soft flavor, this is a premium Kishu fish you must taste in the summer.
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