Japanese
Hitsumabushi
“Hitsumabushi is a multi-sensory delight where grilled eel is savored in three distinct ways.”
Eel
Soy Sauce
Mirin
Sake
Sugar
RiceHard1 hour
Where it comes from
Hitsumabushi hails from Nagoya in Aichi Prefecture, reflecting the region's affinity for eel dishes, with a unique serving style that transforms each bite.
On the Palate
What goes into it
How it's made
- 1
Grill the eel fillets until thoroughly cooked and glazed with soy sauce-based seasoning.
- 2
Prepare a bowl of steaming hot rice.
- 3
Serve the grilled eel over rice, with wasabi, scallions, and nori on the side.
- 4
First, eat the eel and rice as is.
- 5
Second, mix the wasabi, scallions, and nori into the rice and eel.
- 6
Finally, pour hot dashi over the eel and rice for a comforting soup-like finish.
