previous post: [Nagoya Castle - Nagoya, Japan]
Hitsumabushi is actually grilled eel (unagi) over rice plus chopped leeks (I think), some green veggies (I dunno what exactly), nori strips, wasabi and broth, all served separately.
unagi and rice
the greens
It all started when I told mazel that one of my main goals in Japan is to try unagi while andie, has been actually an unagi lover even before going to Japan. haha. Thanks to mazel's friends at church, they brought us to Sozaiya. It gave me not only that chance to try Hitsumabushi -where unagi's the main ingredient, but also to experience that usual Jap resto style where we had to leave our shoes outside our shoji-covered dining room :)
me and andie @ sozaiya
Contrary to my new found friends, who were never unagi fans, I loved my Hitsumabushi as it was so soft, it had that salty-but-sweet taste as in most BBQs, and it was served in an artsy and complicated way! hahaha. or it could be the combination of everything -the unagi, the greens, my ever dearest wasabi and the broth in one chomp!
all these equates to hitsumabushi
My last night night was superb, coz of the Hitsumabushi experience, the new friends and that short glimpse of Nagoya's night life. Anyway, just a bit of info: when you search for Hitsumabushi over the net, you'd find Nagoya commonly associated with it. Apparently, Nagoya is known for Hitsumabushi. Like: Osaka is to Takoyaki, Nagoya is to Hitsumabushi? haha seriously, my goal-to-taste-unagi had nothing to do with that Nagoya info. I was so lucky then, for the 2nd time! hehe.
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