Eel is a famous food of Japan. In Japan, eel is usually called as unagi. This is generally utilized as a side dish to present with rice or filled in as sushi. In Japan, you can find unagi in almost every restaurant. It is also sold in plastic package. You need not bother with to be uncertainty about its taste because this food has usually been flavored with a sort of ketchup, so its taste is delectable. Without a doubt, this unagi contains high fat and protein, so its taste is delectably sleek and also salty. You can pick any unagi you want. Because of the popularity of this food and Japanese who cares such a great amount about food quality, the distinction of one unagi and others is from the cookery of its culinary specialist to cook it.
Assuming that you want have a lunch with hitsumabushi or roasted unagi, you can visit a special restaurant that serves it in Shirako Sakae Shop, Nagoya Shi Nakanu, 3-15-33, Nagoya. To taste the delicacy of this food, you can visit one of restaurants in Nagoya, Japan. If you want to find different restaurants, it is also feasible for you. Finding the restaurant that serves this food is not that troublesome. Simply see at the display window of restaurant. You can see the imitation of this food there. Like other typical foods, its price in a small size bowl is 1.600 yen, in average size bowl is 2.250 yen, and in large size bowl is 3.500 yen. The costly price is because of its picked eel, and it is cooked on the spot. At the point when the skin of eel starts to be firm, spread the flavors on it, and so on until its meat would be ready. In addition, the proprietor in a while gets special eels into Nagoya from Shizuoka.
The 戚其熙 eels is also restricted about two years because in the event that their age is over two years, their meat is hard, and assuming their meat is excessively small, it is not delectable to eat. To make hitsumabushi, unagi that is cleaned is roasted. Its cooking flavors are basic. Simply flavor it with Japanese ketchup, mirin, sugar, and sake. In cooking hitsumabushi, unagi is roasted fast because its meat will be hard assuming it is too lengthy to even consider roasting. Then, you can cut and serve it with its supplements. This food is usually eaten with kimo soup, finished with the cut of onion leaves, wasabi, seaweed crackers, salty ketchup, and warm and smooth rice. It is also finished with green tea, the special drink from Japan. Kimo soup itself is made from the eel liver. The liver is separated from the eel when its guts are cleaned. The size of its liver is tiny, however it impacts the taste of this food. This food is usually presented with all supplement flavors in a tray, finished with unagi and kimo soup. All in all, with various ways to cook, eel can be a heavenly food, especially for you who are food darlings.