“Pike conger”, “conger eel”, and “daggertooth pike conger” are the various terms used to describe the special delicacy commonly known as pike conger (hamo in Japanese). In Japan, this dish is highly valued and treasured due to its rarity and the difficulty involved in preparing it.
On Awaji Island, pike conger is meticulously caught one by one using a fishing method called “hamo longline”. This careful method ensures that this ingredient has few blemishes and a golden color, earning them the nicknames “beautiful pike conger” or “golden pike conger”.
In this article, we will explore the unique qualities and exquisite flavors of Awaji Island’s beautiful and delicious pike conger.
Table of Contents
Characteristics of Awaji Island Pike Conger
Pike conger from Awaji Island is prized for its firm texture, small face, and sleek figure, with most of those caught being female. Conger eel caught in the waters off Nushima, Awaji Island, benefit from the unique environment there. Raised on soft sandy soil, their belly skin remains thin and soft, unmarred by abrasion.
The strong currents of the Naruto Straits bring in fresh water, which attracts a variety of fish and crustaceans for the conger eel to feed on, contributing to their superior meat quality, richness, and vibrant color.
The peak season for Awaji Island conger eel is from early summer to autumn. During the spawning season in autumn, they grow fattier and typically reach lengths of 70 to 80 cm, with a weight of between 700 and 1,000 grams.
The History of the Prized Ingredient Pike Conger
Pike conger is hardy and was highly valued as a food ingredient even before the existence of advanced refrigeration, as they could be delivered alive to Kyoto and Osaka. In the early Tensho era (1573-1592), the “Zakoba” fish market in Osaka helped spread their popularity to Osaka and Amagasaki, making them a staple for locals. By 1697, they were renowned enough to be described as “Awaji Island Pike Conger”.
Nutritional Value and Benefits of Awaji Island Pike Conger
Chondroitin: Helps prevent skin aging and improves and prevents physical disorders. It also forms part of cartilage, aiding in the prevention of joint pain.
Vitamin A: A fat-soluble vitamin essential for beauty and health. It maintains eye and skin mucous membrane health, strengthens resistance, and supports night vision.
Restaurants Where You Can Enjoy Pike Conger
1) Auberge French Forest
This restaurant offers a unique fusion of French cuisine with Italian, Japanese, and Basque influences. During the peak pike conger season, the restaurant features luxurious dishes crafted with this prized ingredient. For more information about the timing of restaurants serving pike conger, please check our website regularly.
| Name | Auberge “French Forest” |
|---|---|
| Address | 2593-8 Kusumoto Aza Banaka, Awaji City, Hyogo Pref. 656-2301 |
| TEL | La Rose 0799-70-6062 Prince Etoile 0799-70-6061 Grand Baobab 0799-70-6063 |
| Website | https://frenchnomori.jp/ |
| Reservations | https://frenchnomori.jp/reservation/ |
| Operation Hours | Lunch – 11:30~15:30 (Last Entry: 13:00) Dinner – 17:30~21:30 (Last Entry: 19:00) |
| Menu | A Full-Course Lunch ￥7,000～/ A Full-Course Dinner ￥10,000～ |
Click here for details of Auberge “French Forest”
2) Ristorante Scuola
At Ristorante Scuola on the second floor of Nojima Scuola, you can enjoy cold pasta made with pike conger from Awaji Island. The firm ingredient, parboiled and lightly seared to bring out its mild yet rich flavor, pairs perfectly with capellini. This refreshing dish is perfect for the hot summer months.
| Name | Ristorante Scuola |
|---|---|
| Address | 843 Nojimahikinoura, Awaji City, Hyogo Pref. 656-1721 |
| TEL | 0799-82-1820 |
| Official Web Site | https://nojima-scuola.com/ristorante/ |
| Reservations | https://www.tablecheck.com/en/shops/nojima-scuola/reserve |
| Operation Hours | 11:30 a.m.~3:30 p.m. (in by 2:00 p.m. & L.O. 2:00 p.m.) 6:00 p.m.~9:30 p.m.(in by 7:30 p.m. & L.O. 7:30 p.m.) |
| Closed | Wednesdays |
3) SEIKAIHA: Aonoya
Enjoy a course meal featuring fresh pike conger landed each morning at Yura Port on Awaji Island. Known for their rich fat content and meaty texture, Awaji Island’s pike conger can be savored in various preparations, including sashimi, hotpot, and tempura, each highlighting the eel’s exquisite flavor.
| Name | SEIKAIHA - Aonoya |
|---|---|
| Address | 70 Nojima-okawa, Awaji City, Hyogo Pref. 656-1723 |
| Tel | 0799-70-9020 |
| Website | https://awaji-seikaiha.com/aonoya/ |
| Reservations | https://www.tripadvisor.com/Restaurant_Review-g1022838-d21197787-Reviews-Seikaiha_Aonoya-Awaji_Awaji_shima_Hyogo_Prefecture_Kinki.html |
| Operating Hours | 11:00~15:00 (Last In 14:00, L.O. 14:00) 17:00~21:00 (Last In 19:30, L.O. 20:00) Closed: Thursdays |
