The sea’s bounty

When Kansai was known as Miketsukuni, offerings from both the sea and land were sent to the imperial family. Today, the catch remains bountiful and ancient traditions continue, fuelling culinary excellence. On Awaji Island, known for its onsen and abundance of fresh seafood, chefs carry on the ritual of finely slicing hamo (conger eel) before serving it simmered or raw as part of a traditional multi-course meal. In Wakasa, meanwhile, fishermen bring in boatloads of yopparai saba for market. Known as drunken mackerel, the fish are fed on sake lees, giving them a slightly sweet