Eel, eel, conger eel, and doze eel
eel-liver soup(kimosui)
Soup made from the liver of the eel. It is often served as a soup to be eaten with unadon (bowl of rice topped with eel and rice topped with eel). The liver is a part of the internal organs, mainly the stomach. In addition to the liver, mitsuba (mitsuba), fu (wheat gluten), wakame (seaweed), and yuzu (Japanese citron) are often added to the soup. Some restaurants add aka-miso (red miso paste) to the soup and serve it as “kumosui” (liver soup) with red dashi (soup stock).
