Hamo (Pike Conger, Murene Japonaise) is a popular fish for Summer in Kansai, particularly in Kyoto. It's a second rate fish for many, but in Japan, it's considered a delicacy.
A modern way to prepare it is "aburi". Aburi is bathed by flames. It's between grilled and raw sashimi. See this for recipe :
Aburi-zushi (flamed)
A piece of…
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