The idyllic Aichi Prefecture is nestled at the center of Honshu, complete with picturesque beaches, national parks, museums, and shrines. The legendary Nagoya Castle, built in 1521, is very famous for its golden Shachihoko (a mythical creature with a tiger's head and carp's body) figures on the roof. Nagoya is the birthplace of many delicious dishes, one of them being Hitsumabushi.
Hitsumabushi, the delectable soul food originated in Nagoya at the end of the Meiji era.
It is made of Unagi, the Japanese eel - grilled to a crisp on the outside but maintained tender inside. It is then chopped into smaller pieces. The char-grilled Unagi, with a layer of sweet teriyaki sauce coated onto the top layer of pearl rice, dusted with a touch of Nori (edible seaweed) gifts your taste buds a dash of authentic Japanese flavor. The sauce oozes into the rice, providing a luxurious treat to the palate.
It is served in a circular wooden vessel called Ohitsu, accompanied by broth and a set of condiments such as wasabi, Japanese pepper, chopped scallions, and Nori, which are collectively called Yakumi.
There are two kinds of Hitsumabushi: The Tare (sauce) version and the Shio (salt) version.
The way of eating this dish is also unique. First, the whole of the rice and eel in the dish is divided into four equal parts. The first part is taken in a small bowl and eaten without any additions. The second part is taken in the bowl again, along with the Yakumi, which provides a pungent kick and alters the flavor of the dish. The third part is then paired with Yakumi and soaked in the elegant broth, called Ochazuke. Finally, the fourth part is eaten in the diner’s preferred style out of the three previous methods.
This soft, delicate meat with the three-way pleasure it provides, makes it one of the best gourmet foods you can find in Nagoya!
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