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 “鱧” 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” has so many strong and small fishbone, that are bothering when eating. They must be cut very finely, in a span of one “Sun 寸” (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.
“Hone-Giri” is needed the professional skills, generally we buy what has been cut already at fish shop.
is “Hamo” is a Muraenesox cinereus, closely-related species of pike eel. 鱧（はも） literally “abundance fish”
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”
is one of the traditional Japanese system of measurement unit. 1 sun is about 3cm. 寸（すん） literally “length”