[Harima-no-Saburo Hamo] "Whole Fish Edible" Series

Harikai's unique bone softening process makes it possible to "eat the whole hamo" series [Harima no Saburo Hamo].

Hamo, Common Japanese conger that is too large has been avoided in the market because the small bones inside the meat are so hard that the cooking method of "boning" is no longer applicable. However, we have taken notice of its delicious flesh and made it into kabayaki (broiled fish). As you can see, there are small bones in the fish, but you do not feel the bones at all.

Origin of the name

In Hyogo Prefecture, large-sized conger eels are called "Densuke Anago. Although it is now synonymous with a specialty, in the past, large conger eels had thick bones and were difficult to eat, so they were thrown away. Therefore, they came to be called "Densuke Anago" after a character named Densuke who appeared in an old tale in Hyogo Prefecture, who was "too big to be of any use.

A large hamo (Common Japanese conger) could be called "densuke" as well, but we cannot call it "densuke hamo" as expected. Therefore, the use of "saburo" for the kabayaki of large hamo is an allusion to the Spanish word "sabroso" (sabro). Sabroso is a word meaning "good food," but it is also used as a derivative of "delicious" and has the nuance of "good looking! but it is also used as a nuance of "good looking! So, let's say "good looking! (delicious) hamo → sabroso na hamo → sabro hamo.

For the development of "Harima no Saburo Hamo," we received the Himeji City Monozukuri Development Incentive Award in March 2017.