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Hitsumabushi is a local eel dish that originated during the end of Meiji era. In Nagoya, the eel is cooked with an open slit on its belly, and grilled whole without steaming. 

There's also a procedure on how to eat the Hitsumabushi. First, you have to divide the eel dish into four sections, and in a smaller bowl, separate the first section. Then, eat the second section of the Hitsumabushi, this time, with seasoning and spices that you want. For the third section, add the seasoning that you like, but with a broth. And for the last, you can eat it whatever you want. Pick your own seasoning, spices and broth!

Photo Credit by Hirotomo. Licensed by Creative Commons.

Tags: food, Japan, Nagoya, Hitsumabushi, Eel, local eel