🐟 Unagi no Kabayaki (Glaze-grilled Eel)

Originally, "Edomae (Edo original) " was a word related to eel and the term "Edomae eel" was first used to refer to eels caught near the mouth of the Okawa River (today's Sumida River). To cook Edomae-style "Unagi no Kabayaki (=Glaze-grilled Eel)", a live eel is split, skewered, grilled white, and steamed, then dipped in sauce and grilled again. In the Kanto and Kansai regions, the cooking method differs. In the Kanto region, the eel is opened from its back. Bones and entrails are removed, skewered, grilled, and steamed. The eel is then grilled over a charcoal fire with basting sauce. In the Kansai region, the eel is opened from its belly. Bones and entrails are removed, skewered, and then grilled over charcoal fire with basting sauce without steaming. There are various theories as to the origin of the name: 1) the eel is cut into pieces and grilled on a bamboo skewer that looks like an ear of bulrush ("gama"), 2) the color and shape of the grilled eel resembles a "Kaba tree", 3) the name came from "Kabaya" meaning a good aroma that quickly enters the nose. With the spread of soy sauce, grilling with soy sauce instead of salt became the mainstream seasoning. Later, the use of "tare (sauce)" made of soy sauce, sugar, and mirin (sweet cooking rice wine) made "Unagi no Kabayaki (=Glaze-grilled Eel)" very popular, and it became a favorite dish among the Edo people. Eel is known to be nutritious from a famous poem by Otomo Yakamochi in the Manyoshu, and is said to be good for summer fatigue. The custom of eating eel on" Doyou no Ushi (the Day of the Ox) " was practiced during the Edo period (1603-1868). It is well known that Hiraga Gennai is said to have originated this practice.