grilled eel

Eel, eel, conger eel, and doze eel

grilled eel(shirayaki)

grilled without seasoning

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.

新着・おすすめ情報

  1. The soul of the craftsman resides in the old-fashioned production method. The long-established comb shop “Juso Yakushi Ten” that produces the one and only boxwood comb.

  2. Bodhi yeast mash starter

  3. Pushing aside the opposition of employees?　The importance of reform, as seen by the long-established “Tokiwa-do Thunder Stirrers”.

  4. Itsukaichi Constitution Draft Monument (Akiruno, Tokyo)

  5. glutinous rice steamed with red beans or some other ingredient

  6. sandbar that projects into the ocean, particularly in a wavy form

  7. skewered eel roasted and wrapped in fried egg

  8. Tips for choosing a restaurant and points to consider for a successful business dinner

  9. 【第8回】江戸時代から語られるぶっかけの由来と食べ方指南

  10. The 2nd “Sake Samurai”s Tour of Tokyo’s Long-established Sake Breweries with Yuki Aoi

  11. Oji Shrine (Oji, Tokyo)

  12. traveling clothes

  13. Yigyoin Temple / Sukeroku and Agemaki Hiezuka (Takenotsuka, Tokyo)

  14. Itsukushima Shrine (Shinjuku, Tokyo)

  15. box lunch (containing rice and 10-15 small portions of fish, meat, and vegetables)