大分県·特産品
Nakatsu Hamo (Conger Eel)
When dipped in hot water, the flesh blooms instantly like a flower. Bringing a piece—white and delicate like a peony—to your mouth with plum paste, it melts softly, allowing an elegant sweetness to spread gently. The hallmark of Nakatsu's hamo is this light yet profound flavor. They are raised in the Buzen Sea, where the waters are shallow and sunlight reaches the seabed. Absorbing the rich nutrients carried by the Yamaguni River, the flesh becomes plump and firm. To make the many fine bones of the hamo easier to eat, artisans employ masterful bone-cutting techniques (honekiri). Dozens of tiny knife strokes are made into every inch of flesh, held together by only a single layer of skin. It is this very skill that creates that exquisite mouthfeel. Whether as yubiki, shabu-shabu, fluffy tempura, or savory hamo hot pot—this is a dish you must experience in Nakatsu during the summer.
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