Hot Pot Dish and Rissoto of “Hamo”

“Hamo” is an indispensable fish in summer season, especially in Kansai region.

“Hamo” is a Muraenesox cinereus, closely-related species of pike eel.  It’s written “” in Kanji, literally “abundance fish”.
It has strong life force, and so even was difficult era to keep refrigerated, it is said to have arrived at the remains healthy to Kyoto city, where is far from the sea.

Hamo, Muraenesox cinereus
Hamo, Muraenesox cinereus
Hamo, Muraenesox cinereus

“Hamo” has so many strong and small fishbone, that are bothering when eating.  They must be cut very finely, in a span of one “Sun ” (about 3 cm) 26 cuts without cutting the skin below.   This cutting method is called “Hone-Giri”.  A special Hamo knife is used for this purpose, that is bigger and heavier than the normal.

Hot Pot Dish and Rissoto of "Hamo"

“Hone-Giri” is needed the professional skills, generally we buy what has been cut already at fish shop.

Hot pot dish of Hamo.
After eating the pot dish, we make Japanese risotto “Zosui”. 
Hot Pot Dish and Rissoto of "Hamo"
"Zosui" after hot pot dish
“Zosui” after hot pot dish is delicious because the soup of fish and vegetables are so nice.
"Zosui" after hot pot dish
・Hamo
is “Hamo” is a Muraenesox cinereus, closely-related species of pike eel.  鱧(はも) literally “abundance fish”
・Zosui
is a kind of Japanese risotto.  It is often made by using soup after one pot dish.  雑炊(ぞうすい) literally “mixed coock”
・Sun
is one of the traditional Japanese system of measurement unit.  1 sun is about 3cm.  寸(すん) literally “length”