Nagoya’s Freshly Grilled Eel: The Four-Step Eating Method That’s Pure Bliss::Aichi::Hōrai Jinja

Aichi Prefecture, where Nagoya is located, is Japan’s top eel-producing region. Its method of preparing and eating unagi donburi (grilled eel over rice) differs from other areas and is called “hitsumabushi.” The eel is expertly scored with delicate knife cuts, grilled with a special sauce, and then steamed over rice. The eating method involves dividing the unagi donburi into four equal portions using a rice paddle: the first portion is eaten as is to enjoy the original flavor, the second is mixed with “yakumi” (a mix of chopped green onions, seaweed, and wasabi), the third can be eaten however you like, and the last is mixed with green tea to turn it into “ochazuke”...Click for detailed attraction information


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