Kadokawa Town lies in the northern part of Miyazaki Prefecture, facing the Hyuga-nada Sea. Fishing is an important local industry, and the town is also known for its abundant catch of conger eel, or hamo. Although Kyoto is particularly famous for this fish, Kadokawa is another major fishing area for it.
In the past, much of the conger eel caught in Kadokawa was shipped to the Kansai region. In recent years, however, the local brand has become increasingly recognized. The fish is now marketed under the name Kadokawa Kin Hamo (Kadokawa Golden Conger), and more of the catch is being enjoyed locally as well.
Special care is taken to improve the quality of Kadokawa Golden Conger. After being landed, the fish are kept in holding facilities for at least four days to help them recover from the stress of being caught. This careful conditioning is part of the effort to maintain the quality of the local specialty.
Conger eel has white flesh and a relatively high fat content, yet its flavor is mild and delicate. It has long been enjoyed as a nourishing food and is especially appreciated for its nutritional value.
Because conger eel has many fine bones, it requires a special preparation technique known as hone-kiri, or bone-cutting. The cook makes numerous fine cuts through the flesh to break up the small bones, making the fish easier to eat. After this careful preparation, Kadokawa Golden Conger is distributed to markets and restaurants throughout Japan.
The season for Kadokawa Golden Conger is from June through August. During these summer months, visitors to Miyazaki can look for dishes featuring this locally prized fish.