Conger eel is an essential seasonal fish in the Kansai region.

In honor of “Conger Eel Day,” we sold whole conger eels. We focused on expanding sales of conger eels by deboning them, boiling them, etc.

【Comments from each person in charge】

＜Department Head＞

♦Products and sales floor design ideas, etc.

On August 3rd (Saturday), a conger conger corner was set up on a 6-shaku flat platform to sell conger conger. We stocked bone-cut, small-cut, parboiled, broiled, and round products, and since SKUs are limited, we tried to maintain the volume of products on the sales floor. By stocking round conger eels, which we don’t normally carry, we were able to create a sales area that had a seasonal and fresh feel.

＜Our trainers＞

♦This time, we mainly sell bone-cut conger eel and parboiled conger eel. We also have an assortment of whole fish to create a seasonal feel.

Although recognition of “Hamo Day” is quite low, we will continue to promote it as we did last year to further increase recognition and increase demand for conger conger.

＜nagori Hamo＞

In the Kansai region, there is a strong demand for hamo at Kyoto’s “Gion Festival” and Osaka’s “Tenjin Festival,” so conger conger has a strong image of “summer,” but as it approaches autumn, it becomes fatter and becomes very delicious.

In particular,

■Eel and Matsutake mushroom earthenware pot

■Eel rice

■Eel hotpot

are irresistible for eel lovers.