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๐ŸŸ
Main course Fish & Seafood

Food Flavour DNA

Nutritional Values

๐Ÿ”ฅ220kcal
๐Ÿ’ช35gProtein
๐ŸŒพ6gCarbs
๐Ÿฅ‘7gFat
๐ŸŒฟ1gFibre
โš–๏ธ250 gServing

* Per serving · 250 g. May vary.

Allergens

๐ŸŸ Fish

Hamo no Kiriotoshi

How to order / say it
Say it ้ฑงใฎๅˆ‡ใ‚Š่ฝใจใ— โ€” [ha-mo no kee-ri-oh-toh-shee]
Order I'd like the hamo no kiriotoshi, please.
Locally ้ฑงใฎๅˆ‡ใ‚Š่ฝใจใ—ใ‚’ใŠ้ก˜ใ„ใ—ใพใ™ใ€‚
Say locally

Thinly sliced pike conger served in summer.

Why try it?

Hamo no kiriotoshi highlights the attention to detail and knife skills valued in Kyoto's culinary arts, utilizing a fish that's beloved especially in summers.

How it tastes

The dish features delicate, subtly sweet, and fresh-tasting flesh with a soft texture, often served with tangy dipping sauces to enhance the natural flavor.

Origin & History โ€” first documented: 800

Hamo has been a summer staple in Kyoto from as early as the Heian period (794-1185), allowing people to enjoy high-quality fish in distant inland areas.

Recipe

Ingredients

  • ๐ŸŸ 300 g hamo (pike conger)
  • ๐Ÿฅฃ 30 ml plum sauce
  • ๐ŸŒฟ 10 g shiso leaves
  • ๐Ÿง‚ 10 g fresh ginger
  • ๐Ÿฅฃ 20 ml vinegar
  • ๐Ÿง‚ 5 g wasabi

Method

  1. 1 Prepare hamo by precisely slicing to remove bones.
  2. 2 Arrange thinly sliced hamo on a plate with shiso leaves.
  3. 3 Prepare dipping sauces with plum sauce, ginger, and vinegar.
  4. 4 Serve hamo slices with dipping sauces and a touch of wasabi.

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All Asia recipes โ€” Japan โ€” Kyoto โ€” Hamo no Kiriotoshi
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