Awaji Hamo-suki
At a glance
| Name | Awaji Hamo-suki (Hamo-suki) |
|---|---|
| Prefecture | Hyogo |
| Region | Kansai |
| Type | Summer hot pot of pike conger and Awaji onions |
What is it?
Hamo-suki simmers carefully bone-cut pike conger with sweet Awaji Island onions and other vegetables in a seasoned hot-pot broth.
History and local context
Pairing local sea hamo with the island's onions makes the dish a signature taste of summer on Awaji rather than merely another Kansai fish hot pot.
How to enjoy it
Cook the hamo only until it opens softly and eat it with the sweet onion and broth; professional bone cutting is essential, so use properly prepared hamo at home.
Availability varies by maker, season, and destination.
Frequently asked questions
Where is Awaji Hamo-suki from?
It is associated with Hyogo, in the Kansai region of Japan.
What kind of food is Awaji Hamo-suki?
This guide classifies it as summer hot pot of pike conger and awaji onions. See the overview for its defining ingredients and texture.
Can I order Awaji Hamo-suki online?
Use the Rakuten Japan search link on this page. Confirm the maker, ingredients, storage requirements, and international shipping before ordering.
Order from Japan
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