Kabayaki

  1. Kanto style and Kansai style (broiled eel)

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  2. day of the ox in midsummer (during the hottest season)

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  3. chopped kabayaki eel on rice

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  4. skewered eel roasted and wrapped in fried egg

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  5. Meaning of “Unaju” and “Unadon”. What’s the difference?

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  6. broiled eel

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