Glossy eel rice bowl！A culinary showdown of Eastern and Western cooking styles in Japan

In winter, our taste buds tend to get especially picky and cravings intensify. When waves of damp, cold weather hit, indulging in a nourishing meal is not only a great excuse to pamper your palate but also a way to recharge. The Japanese traditionally eat eel rice bowls in summer to replenish lost energy and nourish their bodies, but for Taiwanese people, the richly fatty eel serves the purpose of strengthening the body and providing nourishment best in winter！

In winter, all living things store up the richest nutrients to survive the season, and eels are no exception — they significantly reduce their body water content while increasing fat proportion. This makes winter eels the most plump and perfect for nourishing the body. There are several ways the Japanese prepare eel: one is Yanagawa-nabe, where eel and burdock are placed in a clay pot, topped with egg mixture, and then simmered; the most common method, however, is kabayaki. This involves splitting the eel lengthwise, threading it onto bamboo skewers, brushing it with a thick, soy-based sauce, and grilling it repeatedly over high heat charcoal to render out the fat. The result is rich yet not greasy. Because the split eel resembles the leaves of an iris flower, it's also called “kabayaki” (sweet-fried iris fish).

Kabayaki is divided into two styles: Kanto and Kansai, each differing in preparation and flavor. In the Kansai style, the whole eel, head and all, is skewered, basted with sauce, and grilled over charcoal until golden brown. The meat becomes tender, rich, and melt-in-your-mouth. In the Kanto style, an additional steaming step is added during grilling: the eel is first lightly roasted over charcoal, then steamed in a basket before being brushed with sauce and grilled again.

Tokyo’s eel rice has a long history and is also considered a popular street food. True deliciousness comes from using wild eels caught in places like Kasumigaura, Tone River, and Kyushu. The traditional cooking technique involves grilling, then steaming, then brushing with sauce and grilling again — every step must be done meticulously. Noda-ya, which has been in business for over 160 years, is a favorite among diners. Their eel is prepared using traditional methods, and the long queues outside are proof of how mouthwatering the dish is. Izuei, established in the mid-Edo period, is another long-standing eel restaurant. Their kabayaki is grilled slowly using Wakayama binchotan charcoal, and they also serve yanagawa-nabe (eel hotpot), both equally flavorful.

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Further reading: Have another bowl of affordable free-range chicken dishes (Provided by Tripass Attractions)