Eel is a traditional Japanese food with a smooth texture and deep flavor. Eel is rich in nutrients such as vitamins A and E and collagen, which are good for beauty and health. It is an especially good food for preventing summer fatigue. There are various types of eel depending on its place of origin and cooking method, and each has its own different charm. Below is a brief history of eel, its varieties, and how to eat it.
History of Eel
Eel has been eaten in Japan since ancient times. Eel bones have already been excavated in the Jomon period (710-794), and the name “munabuki” appears in the Manyoshu (Japan’s oldest anthology of poetry). In the Heian period (794-1185), eels were highly prized by the nobility and were used in court cooking and rituals. In the Edo period (1603-1867), eel became popular among the common people, and the custom of eating eel on the summer Doyou no Ushi (day of the ox) became established. This was because eels were considered auspicious because of their high protein content and rich nourishment, and because the Chinese character for eel resembles the Chinese character for “up” (上). In the Edo period (1603-1867), regional differences emerged in the way eel was prepared and seasoned, and two major schools, Kanto style and Kansai style, were established. Even today, eel is one of the most popular food culture among Japanese people.
Types of Eel
There are two main types of eel: Japanese eel and European eel. The Japanese eel is distributed in Japan and East Asia, and is generally cut open from the belly in the Kansai style. The European eel is found in Europe and North Africa, and is usually cut open on the back in the Kanto style. The Japanese eel is said to have softer flesh and stronger flavor than the European eel. There are two types of eels: farm-raised and wild. Cultured eels are raised by capturing and feeding fry to ensure a stable supply. Natural eel is grown in natural rivers and lakes and is rare and has a rich flavor. Each type of eel has a different taste and price, so it is best to choose the one that best suits your taste.
How to eat eel
The typical ways to eat eel are kabayaki and shiroyaki. Kabayaki is grilled eel coated with sweet and spicy sauce and usually served on a bed of rice. Shirayaki is grilled eel sprinkled with salt and usually served with soup stock or soy sauce. Kabayaki is delicious as it is because it is well seasoned with sauce. Shiroyaki allows you to enjoy the original flavor of the eel, and you can add seasonings to your liking. Eel is also used in a variety of dishes such as Hitsumabushi and eel pie. Hitsumabushi is a dish in which kabayaki is chopped into small pieces and mixed with rice, with broth and condiments added. Eel pie is a baked pastry made of pie dough kneaded with eel extract, and is a specialty of Hamamatsu City, Shizuoka Prefecture. Eel is an ingredient that can be enjoyed in a variety of ways.
Eel liver roast is made by frying some of the internal organs of the eel in a sweet and spicy sauce or grilling them on a skewer. It is a bitter and tasty delicacy that makes a perfect accompaniment to alcoholic beverages. Eel liver is rich in nutrients such as vitamins A and E, but one should be careful not to eat too much.
Eel is a luxury food and is said to be effective in relieving summer fatigue and nourishing the body. We hope you will enjoy eating it in a variety of ways, such as kabayaki, shiroyaki, and giban-yaki.
Let’s try eel.
Eel is a traditional Japanese food, nutritious and delicious. There are various types of eel depending on its origin and cooking method, and each has its own different charm. Eel is a food that can be enjoyed in a variety of ways, such as kabayaki and shiroyaki. If you travel to Japan from abroad, you should definitely try eel. You will love eel even more if you know its charm.
