Eel, eel, conger eel, and doze eel

Kanto style and Kansai style (broiled eel)(kantoufu/kansaifu)

loach or eel dipped and broiled in soy-based sauce

There are two types of broiled eel: “Kanto style” and “Kansai style. The main differences are in the way the eels are handled, grilled, and seasoned. In the Kanto style, the eel is first cut on the back with a knife, and then the head is removed. The fish is then grilled, steamed, and baked with sauce, resulting in a fluffy and tender fish. The sauce is not too sweet, but light and refreshing. There is a theory that the reason why Kanto style broiled eels are served back-to-back is because in Edo, where there were many samurai warriors, the opening of the belly is associated with “seppuku” (ritual suicide).

In the Kansai style, on the other hand, the belly is opened, the eel is cut open, and the eel is grilled slowly without steaming, and the head is removed at the end. The fish is first broiled white, and then basted with sauce as it is broiled. Because there is no steaming process, the meat has more fat than in the Kanto style, and the sauce is thicker and sweeter. This gives the kabayaki a crispy texture and rich flavor.