Food · Fermented foods
Hamo (Daggertooth Pike Conger)
はも (Hamo)
Also known as: Hamo, Daggertooth pike conger, Muraenesox cinereus, 鱧
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| Category | Food |
|---|---|
| Japanese labeling name | はも |
| Common Japanese notations | はも, 鱧, ハモ |
| Origin | Daggertooth pike conger (Muraenesox cinereus); Pacific coastal harvest, principal landings Tokushima, Hyogo, Awaji, Wakayama; defining Kyoto summer kaiseki fish, requiring extensive bone-cutting (honekiri) preparation |
| Typical functions | Defining Kyoto summer kaiseki — hamo-no-otoshi (boiled, hone-kiri prepared), hamo-zushi, hamo-yaki, Premium summer foodservice signature |
| Regulatory status in Japan | Standard food labeling. Fish allergen recommended. |
Hamo (はも / 鱧) — daggertooth pike conger (Muraenesox cinereus) — is the defining Kyoto summer kaiseki fish, requiring labor-intensive honekiri (bone-cutting) preparation. Tokushima, Hyogo, and Awaji are major landing regions. The OEM positioning is premium summer foodservice and pre-prepared honekiri hamo for sushi and foodservice convenience.
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Classification
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Product applications
Functions
Regulatory tags
Origin
Common OEM product categories
Finished-product categories where Japanese OEM manufacturers commonly formulate with this ingredient.
- Fresh whole hamo (premium foodservice)
- Pre-prepared honekiri hamo (sushi/foodservice convenience)
Ingredient profile
Muraenesox cinereus daggertooth pike conger. Requires honekiri preparation.
OEM applications
Hamo-no-otoshi — Kyoto summer kaiseki signature.
Hamo-zushi.
Hamo-yaki.
For OEM: pre-prepared honekiri hamo retail and foodservice supply.
Regulatory classification in Japan
Standard food labeling. Fish allergen recommended.
Regulatory classification in other markets
| EU | Niche specialty positioning. |
|---|---|
| USA | Niche specialty positioning. |
| China | Established trade. |
| Korea | Korea has its own godari pike conger tradition. |
Market reference formulations
Example finished products will be added after verification.
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Quick answers
- What is Hamo (Daggertooth Pike Conger)?
- Hamo (はも / 鱧) — daggertooth pike conger (Muraenesox cinereus) — is the defining Kyoto summer kaiseki fish, requiring labor-intensive honekiri (bone-cutting) preparation. Tokushima, Hyogo, and Awaji are major landing regions. The OEM positioning is premium summer foodservice and pre-prepared honekiri hamo for sushi and foodservice convenience.
- What is the regulatory status of Hamo (Daggertooth Pike Conger) in Japan?
- Standard food labeling. Fish allergen recommended.
- What products typically use Hamo (Daggertooth Pike Conger)?
- Fresh whole hamo (premium foodservice) / Pre-prepared honekiri hamo (sushi/foodservice convenience)
- Where does Hamo (Daggertooth Pike Conger) come from?
- Daggertooth pike conger (Muraenesox cinereus); Pacific coastal harvest, principal landings Tokushima, Hyogo, Awaji, Wakayama; defining Kyoto summer kaiseki fish, requiring extensive bone-cutting (honekiri) preparation
- What is the INCI / JSCI labeling name for Hamo (Daggertooth Pike Conger)?
- JSCI: はも
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References
- 文部科学省 (Ministry of Education, Culture, Sports, Science and Technology) Standard Tables of Food Composition — はも
Last updated: 2026-04-28. Ingredient entries are reviewed at least annually against current regulatory listings.