How to Eat "Hitsumabushi", A Famous Nagoya Dish!

Hitsumabushi, a Nagoya specialty, is one of the must-try specialties when visiting Nagoya. Hitsumabushi is a local dish of Nagoya where broiled eel is cut into strips and served with hot rice and dashi (Japanese soup stock).

You can eat it as it is, but we also recommend eating it with condiments and soup stock. In this article, we will introduce five ways to enjoy Hitsumabushi.

History of Hitsumabushi

Hitsumabushi is a local dish of Nagoya, consisting of rice served in a hitsu (a small bowl of rice) topped with grilled eel cut into strips. In the Edo period (1603-1868), eel was a staple food in many households in Nagoya, and eel has been a part of the city's food culture since that time.

There are various theories about the birth of Hitsumabushi, but one theory is that it originated during the Meiji period (1868-1912) when it was served as a "makanai (staff's meal)" dish. Today, it is served at various restaurants in Nagoya City and is well known as a local delicacy.

From here, let's look at how to actually eat it!

How to eat Hitsumabushi

Key Points (1) Use a rice scoop to divide into 4 equal portions!

First, using a rice scoop, cut the hitsujimabushi crosswise into 4 portions. At this time, it is recommended to divide the rice and eel so that they are equal in quantity.

The key is to divide the eel firmly with a squash, without worrying too much about the shape of the eel.

Key Points (2) Enjoy the taste of eel in the first bowl!

Enjoy the first bowl without any sauce to appreciate the true flavor of the eel. You will not be able to resist the aroma and crispy texture of the eel.

Key Points (3) Let's put condiments on it!

For the second bowl, put condiments on top. Try wasabi, green onion, nori, and sansho together with your favorite condiments on top.

The fresh flavor of the condiments and the eel are a perfect match!
The author likes to mix more sansho (Japanese pepper) and wasabi.

Key Points (4) Make "una chazuke" by pouring broth over the eel!

The third bowl is served as ochazuke (rice with tea or broth) with dashi (Japanese soup stock). The combination of the savory kabayaki, the flavor of the broth, and the condiments makes for a perfect bowl of ochazuke.

Many people may choose Hitsumabushi for this dashi chazuke.

At the end, taste it in the way you like best out of the three ways. It is very luxurious to be able to enjoy the change of taste three times at once!

There are many Unagi (eel) restaurants in Nagoya City, but the taste differs depending on the secret sauce and the way the eel is cooked. Please find your favorite restaurant and enjoy "Hitsumabushi" in your favorite way.

Nagoya: Locals' Recommendations! 4 Restaurants with Delicious Hitsumabushi

(adsbygoogle = window.adsbygoogle || ).push({});A famous restaurant that you'll want to eat even if you wait in line! ``Atsuta Houraiken'' Hitsumabushi ¥4,600 (tax included) `` Hitsumabushi'' is a representative Nagoya specialty. The place that is said to have originated is Atsuta Houraiken. Since its establishment in 1873 (Meiji 6), locals and tourists...

2024.03.20

https://life-designs.jp