Hamo Suki ｜ Our Regional Cuisines

1. Clear Hamo. Cut bones and chop into bite-size.

2. Make broth with [A] and add [B] for flavor.

3. Cut onion into half, then slice into 1cm (0.4 inch) thin of round cut. Divide Shungiku and Mitsuba bundles into three. Cut tofu. Boil Somen noodle until it gets al-dente.

4. Pour broth into a clay pot. Put bones to add flavor to the broth. (Take it out from the pot later and eat.)

5. Add onion, Shungiku, Mitsuba and tofu to the broth. Add Hamo once broth gets boiling. Ready to serve once the ingredients are cooked.

6. Add Somen noodle once you finish the pot, then enjoy with broth.