The Art of Unagi on Rice

Beyond the familiar realms of sushi and ramen, Japanese cuisine offers a vast and diverse culinary landscape. Among the many hidden gems lies Hitsumabushi – a Nagoya specialty, offering a unique and tantalizing way to experience the luxurious flavors of unagi (freshwater eel). Join us on a culinary exploration as we delve into the history, preparation, and multi-faceted enjoyment of this iconic dish.

Origins and Tradition: A Taste of Nagoya’s Legacy

Hitsumabushi’s roots trace back to the Edo period (1603-1868) in Nagoya, a city renowned for its high-quality eel cultivation. The dish was initially conceived as a pragmatic way for restaurants to make the most of the unagi. Smaller eel sections and those with imperfections were finely chopped and grilled, then served over a bed of rice, providing an affordable and flavorful meal for the common folk. Check this website https://www.fairfaxwaraku.com/.

The Essence of Hitsumabushi: Unagi and Simplicity

At the heart of Hitsumabushi lies the meticulous preparation of unagi. The eel is filleted, deboned, and slow-grilled over charcoal, often basted with a sweet and savory kabayaki sauce. The grilling process infuses the eel with a smoky aroma and a caramelized glaze. This meticulously prepared unagi is then served atop steamed rice in a traditional wooden container called an “ohitsu”.

The Art of Transformation: Three Ways to Enjoy Hitsumabushi

The true magic of Hitsumabushi lies in its multi-faceted approach to enjoying the dish. It’s traditionally divided into four portions and eaten in three distinct ways:

The Direct Approach: The first portion is enjoyed as is, appreciating the harmonious blend of unagi, rice, and the subtle sweetness of the kabayaki sauce.

A Symphony of Flavors: The second portion is enhanced with an array of condiments, including freshly grated wasabi, chopped green onions, and nori (seaweed), adding layers of freshness, spice, and umami.

A Warm Embrace: For the third portion, dashi (a flavorful broth) or green tea is poured over the remaining unagi and rice, creating a comforting, almost soup-like experience known as “ochazuke”.

Your Way: While the three approaches are standard, diners have the final say – the fourth portion allows you to enjoy the dish in your preferred style.

The Complete Experience: Beyond the Main Dish

The Hitsumabushi experience often extends beyond the central dish. It typically comes accompanied by a small teapot of dashi or green tea, pickles, and sometimes a small bowl of eel liver soup.

Hitsumabushi Today: Tradition and Innovation

While steeped in tradition, the world of Hitsumabushi remains dynamic. Contemporary chefs continue to refine the classic preparation, sometimes introducing variations in seasoning or additional garnishes. Hitsumabushi’s popularity has extended beyond Nagoya, with specialty restaurants across Japan and even internationally offering their take on this unique and delicious dish.

A Final Note: Discover the Delights of Hitsumabushi

Hitsumabushi offers a culinary adventure unlike any other. Its simple ingredients, meticulous preparation, and transformative approach to eating allow for a multi-sensory experience. Whether you are a seasoned Japanese cuisine aficionado or a curious newcomer, Hitsumabushi invites you to discover the nuanced flavors of unagi and embrace the traditions that have shaped this iconic dish.