“Hamo-Kawa” & Cucumber Salad

“Hamo-Kawa” is a skin of pike eel, seasoned with soy sauce and sugar after baked.

Hamo-Kawa

“Hamo-Kawa” used to be sold at “Kamaboko” homemade shops.  ( “Kamaboko” is a fish-paste loaf and  semicylindrical in shape. )

Why?
“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.

Hamo-Kawa
The skin of pike eel contains many chondroitin, which is an important structural component of cartilage and provides much of its resistance to compression.

 

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).

Hamo-Kawa
Cooking of "Hamo-Kawa" & Cucumber Salad

The name of this food is “Hamo no Kyuri-Momi” written “鱧の胡瓜揉み” literally “pike eel and rubbed cucumber”.

"Hamo-Kawa" & Cucumber Salad

・Hamo
is “Hamo” is a Muraenesox cinereus, closely-related species of pike eel.  鱧(はも) literally “abundance fish”
・Hamo-Kawa
is a skin of “Hamo” seasoned with soy sauce and sugar after baked. 鱧皮(はもかわ) literally “pike eel skin”
・Kamaboko
is a fish-paste loaf and  semicylindrical in shape. 蒲鉾(かまぼこ) literally “Typha latifolia pike (weapon)”