Conger Eel Skin Chikuwa

“Hamokawa chikuwa” is made with hamo that is a local product of Ananshi, Tokushima Prefecture, and it is a very rare delicacy only few local people know about. The skin of the high-grade fish, hamo, is wrapped around a gamboo stick, coated with a sauce made with soy sauce and mirin, and grilled over charcoal. The skin is rich in collagen, and also chondroitin that prevents aging. It has a chewy texture, and each bite gives you a rich flavor of hamo. The standard way of eating it is squeezing sudachi over freshly grilled hamokawa chikuwa, or cutting hamo chikuwa into thin slices and mixing them with ponzu.