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Hitsumabushi- This is a feature!
- Material/Producing area
- How to provide
- arrange
- Regional origin
- eel
Three delicious hospitality gourmet dishes in one dish
Chop the kabayaki eel into strips and serve in a bowl with hot rice. Pour this into your own bowl, the first cup as is, the second cup sprinkled with condiments, and the third cup drizzled with dashi (or tea) to make it smooth. You can enjoy three flavors in one item. In Aichi, they use a rich tamari-based sauce, so the flavor of kabayaki is preserved even when dipping into ochazuke.
Origin
It is said that he was born in Nagoya in the late Meiji period. When he delivered eel to a restaurant, he would put it in a bowl for several people and sprinkle the chopped kabayaki on top of the rice. Later, it began to be served as part of a kaiseki meal, and was accompanied by condiments and tea to make it a refreshing meal.
Popularity
The majority of eel specialty restaurants in Nagoya City and Aichi Prefecture have adopted this method. It is also popular as an ekiben. Some restaurants offer modified versions that use chicken, pork, or beef, or use stone pots as the vessels.
Aichi produces a large amount of eel, and Isshiki-cho, Nishio City accounts for one-fifth of domestic eel shipments. Basically, it is grilled in the same way as in the Kansai region.