Eel: High-end eel restaurants use wild eels. Eels are the most plump in autumn and winter, and Japanese people like to eat them in summer when they are leaner. Regarding the roasting method, the heat is very important. Among them, the eel skin is the most critical part. If it is grilled too much, it will lose its oiliness, and if it is not grilled enough, it will produce a fishy smell. Sauce, the eel grilling method includes Shiraki Kabayaki. Both require the eel to be steamed until half cooked. The former requires salt grilling, while the latter requires adding sauce many times during the grilling process.

For good eel rice, the eel must not be a little fishy. Sansho pepper powder can be used to remove fishy smell, and its pungent taste also promotes gastric acid secretion to aid digestion. The rice of eel rice is also very important. The rice should have an attractive luster in the sauce, and the softness should be able to complement the eel. It should not be too independent in the mouth and should not lose its personality. The simple and soft texture should balance the game taste of the eel when chewing carefully.

Eel rice is divided into two major styles: the Kanto style, open-back style, which is steamed first and then grilled. The open-belly style of Kansai style, the eel is cut open and grilled directly. The sauce is the essence of eel rice. It tastes sweet and has the feel of Jiangsu and Zhejiang cuisine. It is said to be prepared with Japanese soy sauce, mirin, sugar and bonito powder. The making process of real eel rice is complicated. You must have a certain amount of patience in the process of questioning and questioning.

Eel rice is a Japanese summer style. We can divide the eel rice dish into several parts: vinegar rice, wasabi, eel, and sauce. The perfect eel rice requires excellence in these four parts. A good bowl of eel rice must not have any fish bones or bones left in the eel. Check carefully to see if there are any back bones or fish bones left. Even check again at the end of the final roast.