HAMO (SEA EEL) DISHES / All-Oita

Oita Prefecture is one of the best places in Japan to catch hamo (sea eel), which are mainly caught in the Buzen Sea and Beppu Bay. Hamo require a high level of skill in preparation as they have many small, hard bones all over their bodies. There are various theories about the origins of the so–called ‘bone cutting’ technique. It is said to have been invented in the Edo period by fishermen and master chefs in Nakatsu, and is a highly sophisticated technique where a fine knife is inserted, making more than 25 incisions, 3 cm apart, to leave a single piece of skin. This technique is said to have spread throughout the country. In Oita Prefecture a sea eel processing facility with a state–of–the–art ‘bone cutter’ has been established, and the quality of its sea eel are highly regarded by restaurants throughout the country.

Sea eel has a refreshing and elegant flavour and is enjoyed in a variety of dishes such as yubiki hamo (parboiled sea eel), shabu–shabu (hot pot), tempura and sushi. Among these, yubiki hamo (parboiled sea eel) is particularly beautiful to look at, as the sea eel flesh opens up like a flower after being soaked in hot water. Generally speaking, sea eel is in season in summer, but in autumn, when the spawning season is over, the late–season sea eel is said to have even more flavour due to their fatty taste, giving them a different savour. When you visit Oita Prefecture, please enjoy authentic hamo dishes.