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Main course Fish & Seafood

Food Flavour DNA

Nutritional Values

🔥290kcal
💪35gProtein
🌾8gCarbs
🥑12gFat
🌿1gFibre
⚖️250 gServing

* Per serving · 250 g. May vary.

Allergens

🐟 Fish

Hamo no Yubiki

How to order / say it
Say it 鱧の湯引き — [Hah-moh noh Yoo-bee-kee]
Order I'd like the Hamo no Yubiki, please.
Locally 鱧の湯引きをお願いします。
Say locally

Lightly poached pike conger eel served with plum sauce.

Why try it?

A summer specialty, this dish showcases the significance of seasonal ingredients in Kyoto. The preparation of Hamo is a culinary art that reflects the precision and finesse essential in traditional Kyoto cuisine.

How it tastes

The eel's mild, delicate flavor is accentuated by the tart plum sauce, striking a harmonious balance. The texture is smooth and tender, offering an elegant bite that epitomizes Kyoto's sophisticated taste.

Origin & History — first documented: 1700

Hamo has been a seasonal delicacy in Kyoto for centuries due to its abundance in the summer months. Its challenging preparation, requiring skillful deboning, became a display of Kyoto chefs' expertise in the Edo period.

Recipe

Ingredients

  • 🐟 300 g pike conger eel
  • 🥣 400 ml dashi
  • 🧂 30 g umeboshi plum
  • 🥣 20 ml vinegar
  • 🥣 20 ml soy sauce
  • 🥕 50 g sliced cucumber

Method

  1. 1 Debone and prepare the eel by slicing into pieces.
  2. 2 Poach eel in simmering dashi until cooked through.
  3. 3 Prepare plum sauce by mashing umeboshi and blending with vinegar and soy sauce.
  4. 4 Plate eel slices, drizzle with plum sauce, and garnish with cucumber slices.

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All Asia recipes — Japan — Kyoto — Hamo no Yubiki
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