Hitsumabushi: Three Ways to Enjoy Japan’s Eel Rice Bowl
Creatrip Team
a month ago
As Japan’s hottest days arrive each July, many eat eel (unagi) for stamina on Doyo no Ushi no Hi (a midsummer day). Regional preparation differs: in Kanto (Tokyo) eel is split, steamed and grilled for a tender texture, while in Kansai (Kyoto/Osaka) it’s grilled whole for a crisp exterior. Hitsumabushi, a Nagoya-origin eel rice dish loved in Kansai, features kabayaki-style grilled eel chopped over rice and served with a small wooden rice container (ohitsu) and a rice paddle (shamoji). Its charm is eating in three stages: 1) “plain” to taste eel and rice, 2) “mixed” with toppings like wasabi, chopped green onion and nori (seaweed), and 3) “chazuke” (pouring hot dashi broth or tea over the bowl). Diners then finish with their favorite of the three — many prefer the refreshing chazuke finish. Consider trying eel before summer heat peaks as a traditional way to boost energy.
