40 16 ハモすき

History and Origins

Hanoi is a masterpiece of Akishima with a dish of honey and onions from Awaji and a pot cooked on the top of the pot. The character of the hamo on Awaji Island is that of the main fishing grounds, the swamp sea is soft in the mud, so its skin is thin and soft, and the sound Channel has good meat and kok. It's said to be summer wind poetry because it takes place after the first summer when the fat falls on the eggs in autumn. When the hammocks are in season, the onions from Akishima will also be at the harvest season. The sweets that are characteristic of the hammocks and the onions from Akishima, which are white and light, while they taste light and sweet. It was only after Hideyumi, a member of the Japanese order, opened the fish market in Osaka. The strong-powered hammocks were able to carry alive, and as Osaka and Kyoto grew as commercial cities, they were also treated as well. To this day, the Kyoto Festival continues to be eaten as an indispensable fish in the Osaka.

When It Is Eaten

From early summer to autumn, fat is added for the egg season, and the body of the eggs is 70 centimeters or 7000g, which is the size of what they eat.

How It Is Eaten

I'll put soup in the pot, I'll put wine, lentils, and so on. I'll put onions from Akishima and my favorite vegetable. A cut of bone and a cut of ham on a small scale will be cooked lightly and eaten.

Recipe — Serves 4

Ingredients

• 1 pike conger
• 2 onion
• 1 bunches shungiku (chrysanthemum greens)
• 1 bunches mitsuba
• 1 blocks tofu
• 2 bunches somen noodles
• Mix: 20cm kelp (konbu)
• Mix: 20 g bonito flakes
• Mix: 1 L water
• Mix: 50 ml soy sauce
• Mix: 20 ml mirin
• Mix: 20 ml sake

Method

1. I'll cover the hamo's body, bone, egg, and cut it to a small size.
2. I'll make some soup. I make a recipe with a citrus-a-team, and I taste it with a sieve.
3. I'll cut the onions in half, and cut them into 1 cm thick, facing the circle. Hazushi, three leaves are washed and cut into about three classes. I'll cut the tofu. I'll have some hot water for you.
4. It's a pot of earth, and I'll put the juice in it, and I'll put the bones in it, and I'll put my foot out. (Laughter)
5. Put on onions, spring juices, three leaves, tofu, boil on tofu, and when you get up, put on the ham, and when the whole fire is on, it's done.
6. When you eat the contents of the pot, you put in the bowl where the water came from and eat it with the juice.

Dish data: Ministry of Agriculture, Forestry and Fisheries (MAFF), “Uchi no Kyodo Ryori” (Our Regional Cuisines) database, used under the Public Data License (PDL1.0); translated and adapted from the Japanese original.