Experiences – Life – Inspiration 🇨🇭🇯🇵

Honestly, my mom’s first day in Japan hasn’t been the best one, but we made the most of it. Although the temperatures have settled comfortably between 20 and 30 degrees, the rain has kept us indoors, limiting our adventures to grocery stores and malls.

While it might sound unexciting, my mom couldn’t wait to explore the local produce in the Japanese markets. Being Thai, she has an innate curiosity about food and enjoys discovering what’s available to tantalize our taste buds.

Today, we treated ourselves to some beautifully grilled eel and paired it with steamed white rice to create our very own Hitsumabushi. If you’re unfamiliar with Hitsumabushi, here’s a brief introduction:

Hitsumabushi is a traditional Japanese dish featuring grilled eel (unagi) served over a bed of rice. It’s especially popular in Nagoya, where it originated, and is often regarded as a delicacy. The eel is typically grilled with a deliciously sweet and savory tare sauce, made from soy sauce, sugar, mirin, and sake, which infuses the unagi with its rich flavor.

One unique aspect of Hitsumabushi is the way it is enjoyed in three distinct stages, each enhancing the overall experience:

1. Plain: Start by savoring a portion of the eel and rice as it is, appreciating the full flavor of the grilled unagi.
2. With Condiments: Next, enjoy a serving with an array of toppings such as wasabi, green onions, or nori (seaweed) to introduce new layers of flavor.
3. As Ochazuke: Finally, enjoy the last portion as a comforting soup by pouring a warm broth—often made of dashi or tea—over the eel and rice. This method creates a cozy and satisfying finish to the meal.

The three-step process not only makes Hitsumabushi a versatile dish but also allows you to experience a variety of flavors within a single meal.

#Japan #FoodCulture #Hitsumabushi #GrilledEel #CulinaryExperience #JapaneseCuisine #Foodie #TravelDiaries