Kyukamura, a resort filled with nature
Hamo, a summer tradition in the Kansai region, has started landing “Beppin conger conger” on Awaji Island. Kyukamura Minami-Awaji will be selling a full course of conger conger “Awaji Island Hamo Zanmai” from May 20th.
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The resort hotel “Kyukamura Minami-Awaji” (location: 870-1 Fukurahei, Minami-Awaji City, Hyogo Prefecture, General Manager: Shinichi Wada), located in the Seto Inland Sea National Park, uses “Beppin Conger Conger”, a local brand ingredient from Minami-Awaji City. Kaiseki cuisine will be sold from Monday, May 20, 2024 to Sunday, September 15, 2024.
[Image 1: https://prtimes.jp/i/85653/433/resize/d85653-433-c25106d558b19e27c56e-0.jpg&s3=85653-433-4f7f37ccecbdd7be789b70129e836721-3900×2600.jpg] Awaji Island’s “Beppin Conger”
◆Awaji Island’s “Beppin Conger”
Speaking of Kansai’s summer tradition, it’s “Hamo”. Its history dates back to the Azuchi period. “Hon Shokusho Kan” published in 1697 also mentions “Awaji Island conger conger,” and conger conger caught in Awaji Island is treated as a high-quality food. Among them, the conger conger off the coast of Nushima is of high quality and is said to be the birthplace of “conger nabe”.
The sea near Nushima, Minamiawaji City, which is the main fishing ground for conger conger, has soft sand and fast currents, so the seabed is always supplied with fresh water and is rich in crustaceans and fish for food. In early summer, when the conger conger is at its most delicious after being well-fed and the fat is on for spawning in the fall, the conger conger has grown to about 70 to 80 cm in length and weighs around 700 to 1,000 g, making it the perfect time to eat it. Conger conger from Awaji Island, caught one by one using traditional longline fishing, is nicknamed “Beppin conger” because it looks beautiful and has a “beppin” taste. Masu.
Conger conger in early summer is characterized by its refreshing flavor, but in autumn it becomes even more fatty as “nagori conger”, allowing you to enjoy a different kind of deliciousness.
[Image 2: https://prtimes.jp/i/85653/433/resize/d85653-433-a06bc0b6cb406011f968-1.jpg&s3=85653-433-76970e756df5ec8abaf256d90c72877c-3900×2925.jpg] Fukura Fishing Port (approx. 2km from Kyukamura)
[Image 3: https://prtimes.jp/i/85653/433/resize/d85653-433-2652deaf3843e9af2e78-2.jpg&s3=85653-433-21ae5a2f21e166c6f3050b107a51e8e9-3900×2925.jpg] The boat that caught the conger conger comes back
[Image 4: https://prtimes.jp/i/85653/433/resize/d85653-433-c485e00f4d32848dab52-3.jpg&s3=85653-433-2074a27c01c0c74207c43fabf3c6d505-3900×2925.jpg] A lively conger conger in the cabin
[Image 5: https://prtimes.jp/i/85653/433/resize/d85653-433-fa54b609ef721104dd95-4.jpg&s3=85653-433-97137fd0c88128ac57c34099f4120881-3900×2925.jpg] “Beppin conger” has few scratches because it is treated with care.
[Image 6: https://prtimes.jp/i/85653/433/resize/d85653-433-de02f98c3f2bd5d84a87-5.jpg&s3=85653-433-28981efc7ced3df31f7c3927cc9cf362-3900×2925.jpg] More and more fish are being landed while still alive.
[Image 7: https://prtimes.jp/i/85653/433/resize/d85653-433-239d643c18c3ab70a9c9-6.jpg&s3=85653-433-ceec0e4411e4d2f651885e07abe23f6f-3900×2926.jpg] A fish tank containing conger eel
◆Delicious food culture created by “seasonal ingredients” and “craftsmanship” Cooking conger eel, which has many hard bones, requires a unique and advanced cooking technique called “bone cutting.” The fact that you won’t notice the presence of bones when you eat it is thanks to the skill of the bone cutter. A skilled chef will carefully insert 20 to 25 knives into each inch (approximately 3 centimeters), right up to the skin. This technique brings out the elegant sweetness of the meat, and is one of the reasons why conger conger dishes are said to be of high quality. It is said that it takes several years to acquire the skill to cut the conger conger, and the reason why Awaji Island’s conger conger dishes are so famous is because of the high quality of the conger conger and the chefs who have this skill at cutting the conger, which can be found in any inn or guesthouse. Because I was there. With both of these factors in place, a food culture that enjoys conger eel took root.
[Image 8: https://prtimes.jp/i/85653/433/resize/d85653-433-6fbc7132de29de25e853-7.jpg&s3=85653-433-2b7953fcc089c45df854abd17fb42406-3900×2600.jpg] “Hamo-kiri” by carefully inserting the knife
◆Kyukamura Minami-Awaji Kaiseki cuisine full of hamo “Awaji Island Hamo Zanmai”
Period: May 20, 2024 (Monday) to September 15, 2024 (Sunday) Price: 1 night with 2 meals 21,500 yen (tax included, bathing tax not included) ※Price per person when two people use one room in a Japanese-style room on weekdays
-Menu-
Three types of appetizers (conger conger with roe, marinated conger, conger conger with kelp) / sashimi (boiled conger conger, conger conger grilled with frosting, two types of today’s local fish) Conger Sukiyaki Hot Pot Awaji Island Somen / Grilled Conger Conger on Ceramic Plate / Chawanmushi with Conger Conger / Conger Tempura / Conger Conger Sushi Roll
Conger conger soup/Awajishima milk ice cream
*Contents may change depending on purchasing status
[Image 9: https://prtimes.jp/i/85653/433/resize/d85653-433-ae253042391698d6b8ab-8.jpg&s3=85653-433-a52f81d8a94866e3d556eba5cf6374f6-3900×2601.jpg] “Awaji Island Hamo Samadhi”
[Image 10: https://prtimes.jp/i/85653/433/resize/d85653-433-81526cbc9db290358336-9.jpg&s3=85653-433-eba1e631cf2bd317d2e0e8b5f59bc6ec-3900×2602.jpg] “Conger conger pot” is a perfect combination of Awaji Island onions and conger eel. Finish the hotpot with Awaji Island hand-stretched somen noodles
[Image 11: https://prtimes.jp/i/85653/433/resize/d85653-433-1c219b365548e427f22c-10.jpg&s3=85653-433-f1d4874b37b0dc0930f07e70102363f8-2247×1666.jp g ]
Blanched conger eel
◆Kyukamura Minami-Awaji
The southern tip of Awaji Island. Located on a hill above Fukura Bay, we offer seafood from the Naruto Strait and island ingredients grown on the land of Awaji Island in both buffet style and kaiseki cuisine, available in all seasons. The large public bath draws water from Nandan Hot Spring, a chloride hot spring that warms your body, and it is also attractive that you can take a bath while being blown by the sea breeze and looking out at the spectacular view of the Naruto Strait. We are loved by customers mainly from Hyogo, Osaka, and other Kansai areas who feel like they are living in a vacation home. There is also an astronomical center called Polaris, which is equipped with a reflecting telescope with a diameter of 400 mm, and star watching is conducted by a navigator on clear nights. Located in the south of Awaji Island, this is an inn based on the concept of exciting creation, where you can experience the mysteries of the earth through whirlpools and learn about the mysteries of the universe through astronomical observation.
Address: 870-1 Fukurahei, Minamiawaji City, Hyogo Prefecture 656-0503 General Manager: Shinichi Wada URL: https://www.qkamura.or.jp/awaji/
[Image 12: https://prtimes.jp/i/85653/433/resize/d85653-433-b0e0b584d62e0477d737-11.jpg&s3=85653-433-e47b0ebe140fc793136289dcfed89f50-1988×1374.jpg] Kyukamura Minamiawaji Exterior
[Image 13: https://prtimes.jp/i/85653/433/resize/d85653-433-66b286fa6d2f6faa1c48-13.jpg&s3=85653-433-e0cf8ffab92ddb96e0317d7706665fad-3900×2600.jpg] Large hot spring bath, open-air bath
[Image 14: https://prtimes.jp/i/85653/433/resize/d85653-433-6e89b001390e1a31e051-13.jpg &s3=85653-433 258B0C-2880X1920.jpg]
Guest room (Western style)
◆Kyukamura, a resort filled with nature
A resort hotel located in an excellent natural environment, including national parks and quasi-national parks that represent the scenery of Japan. The 35 vacation villages are based on the concept of “a resort inspired by nature,” and are places where you can experience the unique charms of each region, such as dishes that make use of local ingredients and programs that allow you to interact with the local nature, culture, and history. provide,
We provide all our customers with moments that naturally make their hearts flutter.
More details about this release:
https://prtimes.jp/main/html/rd/p/000000433.000085653.html