Unagi kabayaki

In the Kansai preparation described by the Hamanako Fish Farming Cooperative, the eel is opened along the belly and grilled without seasoning first. It is then repeatedly brushed with sauce and grilled. Direct cooking produces a fragrant, crisp skin and a comparatively firm texture.^[1]

The Kanto preparation opens the eel along its back. After an initial unseasoned grilling, it is steamed and then grilled again with sauce. Steaming removes some fat and gives the flesh a plump, tender texture. The cooperative describes the Kanto glaze as glossy, while the directly grilled Kansai eel tends to have darker browning.^[1]