# Hamo Suki ｜ Our Regional Cuisines

**Cuisine Name**: Hamo Suki

**Region**: Our Regional Cuisines

## Main Lore Areas
Awaji-Shima

## Main Ingredients Used
Hamo (=Sea eel), onion

## History, Origin, and Related Events
‘Hamo Suki’ is a famous hotpot in Awaji Island and simmered sea ell and onion locally grown in Awaji Island with Dashi (=broth). ‘Hamo’ grown in Awaji Island has thin and soft skin because of muddy and soft seabed, and its meat quality is good with rich flavor due to the effect from Naruto Strait. It is one of the features of summer because it becomes fatty from early summer to prepare for bearing eggs in autumn. Onion in Awaji Island is the harvest season as well when Hamo is in season. Hamo’s simple flavor from juicy white meat and sweetness from local onion match great with dashi (=broth), and the combination of ingredients makes ‘Hamo Suki’ tasty.Fish caught in Awaji Island became available in the market in Osaka, Sakai, or Amagasaki although when there wasn’t effective method to keep fish cool, after Hideyoshi Toyotomi, Japanese samurai governor, opened the fish market in Osaka called ‘Zakoba’. People could deliver Hamo while it’s alive as it has strong vitality. As Osaka and Kyoto had been getting prosperous as a merchant city, many restaurants started to serve it. Hamo has been vital fish at ‘Gion Festival’ in Kyoto and ‘Tenjin Festival’ in Osaka until now.

## Opportunities and Times of Eating Habits
It’s best to eat from early summer to autumn because it gets fattier for bearing eggs and grows to 70~80cm (27~31 inches) in length, 700~1000g in weight.

## How to Eat
Pour ‘dashi’ (=broth) into a pan, then add sake, mirin (=sweet rice wine) and soy sauce. Add onion from Awaji Island and other vegetables. Cut bones of Hamo and chop into bite-size, then put into the pan to simmer.

## Efforts for Preservation and Succession
(Outline of traditions, preservation societies, social media use, modern approaches for commercialization etc.)Minami-Awaji City offers ‘Hamo Suki’ kit as a return gift for ‘Furusato Nouzei’ (Hometown Tax system), and has been working to develop new menu using Hamo to become ‘Sanctuary of Hamo’ to promote Hamo to younger generation.

## Ingredients
- Hamo (=Sea eel): 1
- Onion: 2
- Shungiku: 1 bundle
- Mitsuba: 1 bundle
- Tofu: 1
- Soumen noodle: 2 bundles
- [A] Kombu (=kelp): 20cm (8inches)
- [A] Bonito flakes: 20g
- [A] Water: 1L
- [B] Soy sauce: 50ml
- [B] Mirin (=sweet rice wine): 20ml
- [B] Sake: 20ml

## Recipe
1. 1. Clear Hamo. Cut bones and chop into bite-size.
2. 2. Make broth with [A] and add [B] for flavor.
3. 3. Cut onion into half, then slice into 1cm (0.4 inch) thin of round cut. Divide Shungiku and Mitsuba bundles into three. Cut tofu. Boil Somen noodle until it gets al-dente.
4. 4. Pour broth into a clay pot. Put bones to add flavor to the broth. (Take it out from the pot later and eat.)
5. 5. Add onion, Shungiku, Mitsuba and tofu to the broth. Add Hamo once broth gets boiling. Ready to serve once the ingredients are cooked.
6. 6. Add Somen noodle once you finish the pot, then enjoy with broth.

## Provider Information
provider : Hyogo Prefecture Izumi-kai

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