Hitsumabushi

Hitsumabushi is a Japanese dish from Nagoya that consists of grilled eel (unagi) served on hot rice in a shallow, lidded wooden vessel called a hitsumabachi. The eel is filleted, grilled with a sweet soy-based glaze known as tare, then arranged over the rice in a decorative pattern. It is typically accompanied by pickles and condiments such as wasabi, chopped green onions, and shredded nori.

Preparation methods emphasize charcoal grilling for the eel, which is cooked skin-side first and brushed with tare to create a lacquered surface. The dish is meant to be enjoyed in a specific sequence, and a small pot or vessel of dashi broth or hot tea is usually provided for optional pouring over the rice.

Serving ritual and tasting notes describe hitsumabushi as a four-part experience. The first portion is eaten plain, tasting the eel and rice together. The second portion is enjoyed with condiments added to the rice. The third portion involves pouring dashi broth or hot tea over the remaining eel and rice to create a soup-like, ochazuke-style dish. The fourth portion combines the flavors in one final bite, often with an additional pour of broth or tea to finish.

Regional significance: Hitsumabushi is widely regarded as a Nagoya specialty and a hallmark of the region’s eel cuisine. It is commonly found in Nagoya at dedicated unagi restaurants and at outlets that specialize in hitsumabashi-style serving. The dish is recognized as a distinctive method of preparing and savoring unagi donburi in Japan.