Eel, eel, conger eel, and doze eel
eel and cucumber salad, finely sliced, dressed in sake, soy, and vinegar(Uzaku)
Shredded eel kabayaki and thinly sliced cucumber are mixed with sanbaizu (a combination of vinegar, soy sauce, and sugar) or ama-zu (a sweeter vinegar than sanbaizu mixed with mirin and sugar). The rich flavor of the eel contrasts with the refreshing taste of the cucumber and vinegar, making this a very appetizing dish. It is said to be a local dish of Mie Prefecture. The origin of the word “zakzaku” is said to come from the sound of chopping cucumbers into “zakzaku” pieces, and another theory is that it is a dish in which eels are chopped into “zakzaku” pieces.
