Sep 8, 2017
If you’re a fan of unagi (Japanese freshwater eel), or if you haven’t tried it before, you should taste this gourmet ingredient in the Aichi Prefecture, where it is particularly famous.
In fact, Aichi is known as the land of hitsumabushi, a dish that has come to represent the taste of Nagoya. The dish is made up of chopped grilled Aichi-grown unagi and various toppings, served on a bed of rice alongside a broth. It not only looks different from a regular dish of grilled unagi on rice (also known as unadon), but also has its own unique eating procedure.
First, scoop one portion of unagi and rice into your bowl and enjoy the taste and texture of the unagi as it is. To your second portion, add condiments such as scallions, wasabi and seaweed and savour them together; if you’re not a fan of spicy food, give the wasabi a miss. Then, enjoy the third potion with broth poured over it like ochazuke, a popular Japanese breakfast dish of soup over rice. The crunchy texture of unagi, accented by the condiments, is an ideal match for the warm ochazuke.
You can try hitsumabushi in Nagoya at Ibasho, Nishiki 3-chome, for 2,800 yen per person, plus 200 yen more for soup.
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