Eel, eel, conger eel, and doze eel

chopped kabayaki eel on rice(Hitsumabushi)

Nagoya (city)loach or eel dipped and broiled in soy-based sauce

Rice is served in a small “Ohitsu” and topped with finely chopped broiled eel. It is a well-known specialty of Nagoya City, Aichi Prefecture. The name “hitsu-mabushi” comes from the fact that it is served in a wooden hitsu and that it is a dish eaten by “mabushi” (mixing). Hitsumabushi is usually served as a set meal consisting of a bowl of rice topped with eel, a bowl of rice, soup, pickles, condiments, and dashi broth. At Atsuta Horaiken in Nagoya City, which is said to be the origin of Hitsumabushi, it is recommended to eat the first bowl of Hitsumabushi as it is, add condiments such as green onions and wasabi for the second bowl, pour broth over the third bowl and eat it as chazuke (rice with green onions and wasabi), and finish the meal the way you like it.