Japanese-style cooking dish、eel restaurant
Unagi (Eel) dish
Kabayaki eel is very popular as a nutritious, stamina-generating food.
Many people still follow the custom from the Edo period to eat kabayaki
during the summer, especially on the particular day called "doyo-no
ushi-no-hi," which is in the mid summer when people's fatigue from heat
is about to start accumulating. In the Kanto region (eastern Japan), an
eel is filleted from its back and is steamed before grilling, while in the
Kansai region (western Japan) it is opened from its belly side and
directly grilled without being steamed. While kabayaki is often served
by itself, they are also served with rice and called "unadon" when it is in
a large bowl and "unaju" when in a tiered food box. For a garnishing,
sansho sprinkles are believed to help in digesting.