Hamo, or pike conger, is one of the foods most closely associated with summer in the Kansai region. Although it is often thought of as a restaurant specialty, hamo caught in Osaka Bay has long been a familiar ingredient in the region, and it is also enjoyed in home cooking.
Hamo can be prepared in many ways, including yubiki, in which the fish is briefly blanched and served chilled, sashimi, and tempura. Another popular local dish is hamo-suki, a sukiyaki-style hot pot prepared with hamo, onions, and potatoes.
Hamo and onions are considered a particularly good combination in Osaka. There is even a local saying: “When Senshu onions appear, hamo appears too.” The saying reflects the seasonal relationship between the two ingredients.
Another popular preparation is hamo bozushi, in which fresh hamo is carefully filleted, quickly grilled, and served as pressed sushi. It is a specialty worth trying when visiting the southern Osaka area.
June to August is the peak season for enjoying hamo from Osaka Bay, making it an excellent choice for experiencing the flavors of a Kansai summer.