August 3rd is Hamo Day.

In order to promote Tokushima’s pike conger dishes nationwide as a brand, the Tokushima Prefectural Fisheries Cooperative Association established it and the Japan Anniversary Association certified it.

The etymology of the date came to be called “hamo” because of the etymology of “hamu” and “hami”, which symbolize sharp teeth and strong jaws.

From the puns of “ha (8) mi (3)”, it was set to August 3rd.

“Hamo” is indispensable for the Gion Festival in Kyoto and the Tenjin Festival in Osaka.

At this time of summer, you can usually find “Yubiki Hamo”, “Bone-cutting Hamo”, and “Teriyaki Hamo” in supermarkets in Kansai.

The refreshing taste of summer pike conger, which is said to grow up by drinking the rainy season water, is served with Yubiki and tempura.

In addition, appetite increases finished spawning, fat also ride, the hamo of over the late autumn from the fall that came out waist to taste referred to as “gold Hamo” and “matsutake Hamo”, “nagori hamo”,
You can enjoy it with “steamed clay bottle”, “takikomi gohan”, “pot”, etc.

<Hamo recipe>

■Deep-fried pike conger (with tartar sauce)

■Sushi burger of Hamo

■Rice cooked of Hamo

Recipe provided by: Practical Consulting Division
Trainer Business Manager

Masatake Kusano

※It is a sentence created with translation software.