Hamo, or daggertooth pike conger, is a traditional summer fish in Japan. Nagasaki is an important source of this seafood, with much of its catch landed in coastal areas west of Nagasaki City, particularly Mogi and Toishi.
Hamo is caught using methods such as bottom trawling and longline fishing. The fishing season in Nagasaki begins around May. The fish is valued not only locally but also in Kyoto, where it has a special place in the city’s summer food culture.
When the Gion Festival season arrives in Kyoto, much of the hamo caught in Nagasaki is shipped to the city. As a result, less of the catch remains available in Nagasaki during this period.
Hamo is an essential ingredient in Kyoto’s summer cuisine, particularly in a dish called hamo no yubiki. To prepare it, the fish is filleted and its many fine bones are carefully cut into small pieces through a technique known as honegiri. The prepared fish is then briefly dipped in hot water.
As it cooks, the flesh opens into delicate white shapes resembling flowers. The dish is often served chilled and is appreciated for its refreshing appearance and light taste, making it especially suitable for hot summer days.
The best season for Nagasaki hamo is from May through August. Visitors traveling during these months may find hamo dishes at local restaurants, although availability in Nagasaki can decrease around the Kyoto Gion Festival period because much of the catch is sent to Kyoto.
When ordering hamo, look for hamo no yubiki to experience the traditional preparation associated with Japanese summer dining.