Hitsumabushi
Japanese eel dish
Hitsumabushi
Hitsumabushi (ひつまぶし) is a local dish of Japan, consisting of sliced unagi (eel) grilled in kabayaki style on rice. Hitsumabushi became common in the 1950s, when farm-raised eel became widely available. It is considered one of the representative dishes of Nagoya cuisine.
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