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๐ŸŸ
Main course Fish & Seafood

Food Flavour DNA

Nutritional Values

๐Ÿ”ฅ470kcal
๐Ÿ’ช50gProtein
๐ŸŒพ12gCarbs
๐Ÿฅ‘25gFat
๐ŸŒฟ3gFibre
โš–๏ธ350 gServing

* Per serving · 350 g. May vary.

Allergens

๐ŸŸ Fish

Hamo Ryori

How to order / say it
Say it ้ฑงๆ–™็† โ€” [ha-mo ry-ori]
Order I'd like the hamo ryori, please.
Locally ้ฑงๆ–™็†ใ‚’ใŠ้ก˜ใ„ใ—ใพใ™ใ€‚
Say locally

A dish featuring pike conger eel prepared in various ways.

Why try it?

Hamo ryori celebrates the seasonal bounty of Kyoto with a dish that is both rare and special, embodying the city's summer culinary traditions.

How it tastes

The taste of hamo ryori is subtle yet savory, showcasing the eel's delicate texture. The dish offers a light, umami-rich flavor, complemented by accompanying sauces and sides.

Origin & History โ€” first documented: 1700

Hamo became a specialty due to its abundance in summer and its ability to endure long journeys without spoiling. Since the Edo period, it has been a highlight of Kyoto's summer cuisine.

Recipe

Ingredients

  • ๐ŸŸ 400 g pike conger eel
  • ๐ŸŒฟ 15 g shiso leaves
  • ๐Ÿฅฃ 50 ml plum sauce
  • ๐Ÿฅฃ 30 ml soy sauce
  • ๐Ÿง‚ 10 g ginger

Method

  1. 1 Fillet the eel and remove any bones.
  2. 2 Prepare shiso and plum sauce as condiments.
  3. 3 Grill or poach the eel to highlight its delicate flavor.
  4. 4 Serve with soy-based sauce and garnish with ginger.

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All Asia recipes โ€” Japan โ€” Kyoto โ€” Hamo Ryori
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