Awaji Island's Conger Eel Season Has Begun!

The seabed in the main fishing grounds of Minamiawaji consists of mud or soft sand, which prevents the conger eel's belly skin from chafing, keeping it thin and soft. Firm-fleshed from the strong currents of the Naruto Strait and rich in crustaceans and fish as food, the conger eels here are considered to have the best flavor.

Those caught one by one via longline fishing near Nushima are called 'Beppin Hamo' (Beautiful Hamo) due to their lack of damage. In some cases, they are known as 'Golden Hamo' for their beautiful golden color, and are highly praised by local chefs for their small heads and plump bodies.

Boneless Slicing (Honekiri) and Hamo Cuisine

Conger eel has long been prized as a health food. It is rich in vitamin A, said to be the source of beauty and health, and contains chondroitin in its skin, which is believed to help suppress skin aging and aid in overcoming summer fatigue.

'Hamo Suki' (hot pot), a summer tradition on Awaji Island, is popular at hotels and restaurants in Minamiawaji City. It pairs perfectly with in-season 'Awaji Island Onions.' Recipes for broth and ingredients vary by restaurant; some offer a style where the eel is dipped in egg like sukiyaki. The local way to finish the pot is with 'Awaji Island Hand-stretched Somen,' which was registered under the Geographical Indication (GI) protection system in March 2026.

Because conger eel is very bony, it undergoes a skilled culinary process called 'Honekiri' (boneless slicing) so that the presence of small bones is not felt when eating. In addition to Hamo Suki (hot pot), Yubiki (parboiled), and Tempura, various creative Hamo menu items are provided.

It is often said that it takes years to master Honekiri, and the 'jac, jac' sound made when cutting the small bones is quite soothing.

Examples of Furusato Nozei Return Gifts

The direct-sales Furusato Nozei site 'Minachoku' (https://furusato-373awaji.jp/) is waiting for you with special donation amounts that express gratitude only possible through direct operation.

Hamo Kuyo Festival (Memorial Service)

This is a customary event held ahead of the full-scale conger eel season to pray for a good catch. Fishery officials and the Mayor of Minamiawaji participate in the memorial service to honor the eel. Afterward, they travel by boat to Nushima, where officials release several 1.1-meter-long conger eels into the sea, praying for a good harvest and business prosperity during the season. It is held annually in late May, and in fiscal year 2026, it was conducted on May 20.

Awaji Island Hamo Dochu (Procession)

In reference to the fact that seafood was once presented to the Imperial Court from Awaji Island, the 'Hamo Dochu' is held annually to coincide with Kyoto's Gion Festival. During the Hamo Dochu, participants parade around Yasaka Shrine in Higashiyama Ward, Kyoto City, carrying barrels containing Hamo. Afterward, Awaji Island's conger eel is offered to Yasaka Shrine as an event to promote Awaji Island tourism.

In fiscal year 2026, it is scheduled to be held on July 6, featuring the dedication of the 'Ebisu-mai' dance, a prayer for a large catch performed by the Awaji Puppet Theater, which carries on the 500-year-old tradition of Awaji Ningyo Joruri.

We dedicate our Beppin Hamo to you. Let's have a drink, let's have a drink.

We hope you will support the initiatives of Minamiawaji City.

- Support by Donation: Direct-sales Furusato Nozei site (https://furusato-373awaji.jp/) Even for the same return gift, we are waiting for you at the direct-sales site with special donation amounts that express our appreciation even more.

- Support by Purchasing: Minamiawaji City Marche (https://marche-373awaji.jp/) Featuring local specialties of Awaji Island, popular return gifts from Furusato Nozei, and items that can only be bought locally.

- Support by Visiting: Hyogo Prefecture's largest direct-sales market 'Minacoicoiya' Homepage: https://www.minacoicoiya.com/ Address: 1408 Yagi Yogyokami, Minamiawaji City Business Hours: 9:00 - 18:00 Closed: Every Tuesday (open on some special occasions)