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Unagi (freshwater ell ) is served as part of unadon, a donburi dish with sliced eel served on a bed of rice. There are two methods for cooking eels. In Kanto religion, the eel is slit open along its back and steamed it. The reason why is that Edo (Tokyo) was a city of samurai and ‘slashing the belly ‘ associated with “Harakiri”, so it was a taboo. These photos are Kanto’s way of cooking. On the other hand, in Kansai religion, the eel is slit open the along the belly and not steamed it. Osaka was a city of merchants, so they didn’t mind slashing the belly. Each Unagi has a different taste. If you will go to Japan, please check each taste!! #japanmade_co #japanmade #eel #unagi #unadon #unagidon #japanesefood #japanfood #japantrip #japantravel #japan_vacations #japan_of_insta #tokyo #edogawabashi #japan #japan🇯🇵✌️️

うなぎはし本

東京都文京区 / うなぎ・和食・日本料理・焼き鳥・親子丼

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