Pike Conger Day (Hamo no Hi)

What Is Pike Conger Day?

August 3 is "Pike Conger Day" (hamo no hi) each year, established in 1998 (Heisei 10) by the governor of Tokushima Prefecture, a major hamo-producing region. The date comes from a wordplay on "ha (8) mo (3)." Hamo (pike conger eel) is an essential ingredient at Kyoto's Gion Festival and Osaka's Tenjin Festival, and this day is meant to share the appeal of this seasonal summer fish and encourage people to fight off summer fatigue with its nourishing qualities.

A Symbol of Resilience and Vitality

Hamo's remarkable vitality is part of why it became so prized in summer Kyoto.

• The fish that survived the journey to Kyoto: Back when transportation infrastructure was undeveloped during the Edo period, most fish would lose freshness and die on the journey from Osaka or the Seto Inland Sea to Kyoto. Hamo, with its exceptional vitality, was one of the few fish that could arrive alive — which is why hamo dishes developed so prominently in landlocked Kyoto.
• The innovation of "honegiri" (bone-cutting): Hamo has an extraordinary number of tiny bones, making it difficult to eat as is. The development of the "honegiri" technique — making over 24 cuts per 3cm of flesh while leaving the skin intact — secured hamo's status as a premium ingredient in Japanese cuisine.

The Science of Skin Collagen and Recovering from Fatigue

Hamo's nutritional profile is well-suited to replenishing the body during the depths of summer heat.

• Collagen and chondroitin: Hamo skin is rich in high-quality collagen and chondroitin. These not only help maintain skin elasticity, but also support joint health and help repair skin damaged by summer UV exposure.
• Vitamin A (retinol) content: Hamo is especially rich in vitamin A among fish. This helps protect mucous membranes and strengthens the immune system's defenses against viruses, making it a reasonable choice for preventing summer colds.

Fun Facts About Hamo

• A name rooted in appetite: One leading theory is that "hamo" comes from the word "hamu" (to bite/eat). Hamo has sharp teeth and is a voracious predator of crabs and shrimp, and that hearty appetite is part of why it's so nutrient-rich.
• The logic of pairing it with plum paste: Plum paste is an essential accompaniment to lightly boiled hamo. The citric acid in plums aids in the digestion of hamo's protein and promotes saliva production, stimulating appetite — a physiologically near-perfect pairing.
• A master of environmental adaptation: Hamo hides in sand and mud during the day and becomes active at night. It has evolved smooth, scaleless skin so it doesn't damage itself while burrowing — a fascinating example of biological adaptation.
• Two peak seasons: Hamo has two seasonal peaks: before spawning in July, and again around October when it fattens up (known as "nokori hamo" or "kin-hamo"). Enjoying the different fat content across seasons is part of the wisdom of Japanese food connoisseurs.
• Even the bones add flavor: When the finely cut small bones are heated, they release rich umami compounds like inosinic acid. The deliciousness of hamo soup comes from this logical transformation of structure into flavor.

Tips for Enjoying Pike Conger Day

• To mark August 3, try hamo lightly boiled or tempura-fried. The high-quality protein in hamo can help repair muscle damage from new-fiscal-year fatigue and boost overall stamina.
• Pay attention to the texture as you eat. The unique mouthfeel created by the honegiri technique stimulates the brain's somatosensory cortex and enhances overall meal satisfaction.
• Pair it with seasonal vegetables like cucumber or winter melon. Combining hamo's vitamins with the minerals in vegetables is an ideal way to restore the nutritional balance lost through sweating.
• Take inspiration from hamo's vitality and check in on your own energy levels. Use this as an opportunity to reassess your rest and nutrition balance as you head into the second half of summer.

The Beautifully Splayed Flesh of Hamo Brings Coolness and Elegance to Your Table, and Its Concentrated Ocean Nourishment Offers Real Strength for Tomorrow

August 3 is a day to give thanks to hamo, the "messenger of summer" that once energized the people of the capital. The vitality that sustained Kyoto through its hot summers still nourishes us today, hundreds of years later. After months of accumulated fatigue, does it sometimes feel hard to keep going? Today, slowly savor the delicate flavor of carefully prepared hamo. The energy of a fish that survives such harsh conditions can spread through your body and mind, giving you the strength to move through the new season with vigor. Enjoy a wonderful summer with this refreshing flavor.