山口県·海鮮
Hofu Hamo (Conger Eel) Cuisine
When it comes to summer in Hofu, hamo cuisine is the highlight. The waters off Hofu, facing the Suo-nada Sea, are shallow and ideal for hamo spawning, making this area known since ancient times as a prosperous site for hamo fishing. Although hamo has many small bones, skilled chefs carefully score them (honekiri), allowing you to fully enjoy the deliciousness of the elegant white flesh. When blanched, the meat opens up like a flower, pairing refreshingly with ponzu or plum paste. The charm of this dish lies in its versatility, showing different characters through various cooking methods such as otoshi (simmered), tempura, and shabu-shabu. It is a quintessential summer tradition of the Seto Inland Sea that you should experience alongside a visit to Hofu Tenmangu Shrine. If you visit during the peak season, please indulge in the authentic hamo cuisine that only this region can offer.
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