If you like the video at all, please like it!
cutt.ly/Pe5gcq3
Check out the other videos!
When you think of Kyoto, Japan in the summer, I always think of "hamo”(Japanese Conger pike).
Unfortunately, the Gion Festival was not held in Corona again this year in 2021, but did you know that the Gion Festival was originally called the "Hamo Festival"?
In the old days, Kyoto had poor transportation and it was extremely difficult to get "fresh fish" in the middle of summer when the heat was intense. Many fish died on the way to Kyoto, but only the hamo, with their strong vitality, were able to come alive from the "Seto" Inland Sea and "Akashi".
It is also said that hamo tastes better after drinking rain during the rainy season. It is said that the custom of eating hamo in the summer took root in Kyoto because the fat in the flesh of the hamo reaches its peak around the time of the Gion Festival when the rainy season is over.
Hamo is a fish with a lot of small bones, so it takes a skilled artisan to cut the bones in order to eat it. However, in the "Kanto" region, where people were not as familiar with hamo, the art of "bone-breaking" did not spread and even today there are only a few people who can handle hamo. This is probably one of the reasons why hamo has not spread in the "Kanto" region.
So, in order to enjoy hamo in season, I started my own research. In Kyoto, hamo is usually boiled and served with plum paste, but I also heard about a nifty gourmet dish called "hamo-don".
I immediately went to the kappo restaurant "Tanyoshi" in Gion, Kyoto to have a bowl of hamo.
Founded 56 years ago, "Tanyoshi" is a restaurant owned by the current owner and proprietress (mother) who inherited the taste from their grandfather.
The dishes made with Kyoto's mellow underground water tasted clean, gentle, and sincere.
The warm atmosphere of the modest owner and the homely proprietress was comfortable, and the food was very delicious!
Thank you very much for the meal.
"DELI BALI"
Movie shooting cooperation: "Gion Kappou Tanyoshi"
tanyoshi.com/
Address: goo.gl/maps/19BrYhzhmiRypW5k6
↓↓↓ Be sure to watch the other videos too!!!
[DELI BALI's recommended videos]
The No.1 EEL in Japan&Carp Cuisine! Traditional Chefs skill of Japanese street Food!
• 【至宝】日本一のうなぎ&鯉料理「逢坂山かねよ...
Amazing cutting skills in Japan! Moving blowfish fillets are a traditional Japanese technique!
• 【職人技】活トラフグ(猛毒)のさばき方!京都...
Amazing Japanese Cutting Skill of Carp! The Traditional Japanese Rare Carp(koi) Dishes!
• 【稀少】コイのさばき方&鯉料理フルコースの作...
The art of master chef skills selection 2020 with ASMR street food in Japan! [DELI BALI]
• 【傑作選】日本のレベチ過ぎる職人技&ASMR...
The making of Japanese handmade school lunch! Japan's elementary school students life 2021!
• 【尊き】日本の手作り学校給食 feat. 小...
Making the best chocolate in the world! first-class chocolatier craftsmanship in japan! COCO KYOTO
• 世界一のチョコレート作り密着!一流ショコラテ...
The art of high-class Tempura time! Kyoto endo's super valuable chef skills! Japanese food!
• 海外セレブ御用達!高級天ぷら圓堂 超貴重な...
The art of takoyaki making! Gindaco god's skill in japan! [craftsmanship 2020]
• 築地銀だこ 焼き方が凄いたこ焼き職人【職人芸...
The Fresh Fruit "Daifuku" Mochi (rice cake) Making by a Female Future's Master in Kyoto Japan!
• 女性初「明日の名工」和菓子職人 フルーツ大福...
[Ultra-luxury]Ultimate Suppon(Soft-shelled turtle)Cuisine! Japanese gourmet manga"Oishinbo"Volume 3
• 【超高級】美味しんぼ第3巻「究極のすっぽん料...
The world-recognized fluffy omelet rice master's amazing cooking skills! "Kichi-Kichi" Kyoto Japan!
• 世界が認めたオムライス職人の一日密着!職人技...
Original Jiggly Taiwanese Castella Cake Making & Cutting Skills in Japan!
• 【巨大】ぷるんぷるんの台湾カステラ専門店の作...
A Japanese Handmade Michelin Pizza from Naples Legends Recipe in Italy! Wood Fired "Pizzeria da Ciro"
• 本場ナポリを継ぐ男のミシュランピッツァに密着...
The Art of Japanese "Tonkotsu" Ramen! Amazing Chef's Skill at Factory Osaka Japan!
• レペゼン浪速のラーメン美学!元祖背脂とんこつ...
#hamo
#Japanese food
#conger pike
Негізгі бет Тәжірибелік нұсқаулар және стиль Amazing Traditional Cutting Skill&Sound “Bone-Breaking" of "Hamo" Luxury Japanese Conger Pike Dish!
Пікірлер: 240