Unagi rice is one of the traditional summer foods in Japan, and the different ways to eat it allow you to savor the freshness of Japanese unagi from multiple angles.

Unagi three ways to open

Eat: spicy light ginger slices as a supplement to taste the original flavor of eel and rice. Fatty and thick eel meat, slightly grilled skin, each bite seeps into the soul.

Toss: Add shiitake mushrooms, shredded egg, scallions, sesame seeds, and wasabi to eat with the rice, and the eerie unagi sauce blends together with multiple taste sensations to bring out the freshness of the unagi.

Pickle: Take an appropriate amount of unagi rice into a small bowl, add enoki mushrooms and spinach, pour warm soup over it and serve. "This is a milder way of eating eel, and the eel is soaked in the tea broth with grains of rice, making it both more appetizing and more flavorful.

Summer is the best time to enjoy unagi rice, and the "three ways to eat unagi rice" is a nutritious and novel twist on Japanese cuisine that is worth savoring.