Hamo, a long, eel-like saltwater fish of warm Japanese seas, prized in Kyoto summer cooking. Its sweet, delicate white flesh is riddled with fine, hard bones, so it must be skilfully scored crosswise (honekiri) through the flesh, never quite cutting the skin, before it is cooked. Blanched, the scored flesh blooms open into white petals; it is the great fish of Kyoto's hot, humid summer.
Where it comes from
A warm-water Japanese fish, the celebrated fish of Kyoto's summer, requiring the honekiri bone-cutting knife technique.
In the kitchen
Bone-cut (honekiri) then blanched into hamo no otoshi, or simmered and grilled in Kyoto summer dishes.
Nutrition (per 100g)
~144kcalCal
~22.0gProtein
~5.0gFat
~0.0gCarbs
~0.0gFiber
AI-estimated; model and run unavailable.
