Hitsumabushi

Hitsumabushi is an eel-and-rice dish associated with Nagoya in Aichi Prefecture. Grilled eel prepared as kabayaki is cut into pieces and laid over rice in a wooden container called an ohitsu. The eel is seasoned with a rich sauce. A smaller bowl, condiments and a separate pot of hot broth accompany the serving.^[1][2]

The meal is eaten in successive portions. The first is served simply as eel and rice. Another is mixed with condiments such as green onions, wasabi and shredded nori. Hot broth is poured over a further portion to make an ochazuke-style dish. This serving method gives the same eel and rice several different textures and flavors. Eel-specialist restaurants across Nagoya serve hitsumabushi.^[1][2]