Eel, eel, conger eel, and doze eel
grilled eel(shirayaki)
Eels are grilled without any sauce or other seasoning. It can be seasoned with salt, wasabi, ginger, and other condiments, and dipped in soy sauce. When making kabayaki, the process of shiroyaki is also used to prepare the eel. In the Kanto style of kabayaki, after the eel is opened, it is first shiroyaki’d, then steamed, and baked while being dipped in sauce. In Kansai-style kamabayaki, the opened eel is first shiroyaki, and then slowly grilled with sauce.
