“Hamo-Kawa” & Cucumber Salad
“Hamo-Kawa” is a skin of pike eel, seasoned with soy sauce and sugar after baked.
“Hamo-Kawa” used to be sold at “Kamaboko” homemade shops. ( “Kamaboko” is a fish-paste loaf and semicylindrical in shape. )
“Hamo” is an ingredient of premium “Kamaboko” and it is used only fish meet except the skin. The skins remain, so “Hamo-Kawa” is a recipe devised to eat delicious them.
Slice cucumber very thinly and sprinkle with salt. After a few minutes drain them.
Mix the cucumber and Hamo-Kawa, and then season them with soy sauce, dashi broth and rice vinegar (a little bit of sugar if desired).
The name of this food is “Hamo no Kyuri-Momi” written “鱧の胡瓜揉み” literally “pike eel and rubbed cucumber”.
is “Hamo” is a Muraenesox cinereus, closely-related species of pike eel. 鱧（はも） literally “abundance fish”
is a skin of “Hamo” seasoned with soy sauce and sugar after baked. 鱧皮（はもかわ） literally “pike eel skin”
is a fish-paste loaf and semicylindrical in shape. 蒲鉾（かまぼこ） literally “Typha latifolia pike (weapon)”