Japanese eel rice includes eel donburi and eel rice, and there is a slightly improved way of eating "eel rice three times". Unadon and eel are the more traditional ways to eat eel rice. The three-eel rice dish was first created by the restaurant "あつたHoraiken" in Nagoya, Aichi Prefecture.

Eel rice bowl generally refers to eel rice bowl placed in a round porcelain bowl, which is more popular; while the utensils used for eel are more advanced. The word "heavy" in Japanese means black on the outside and red on the inside. A square lacquer box used to hold food, eel liver soup, pickles, and white radish puree are usually eaten together. The skill level of an eel house ultimately depends on the level of "eel weight". Some eel specialty stores are also divided into "pine", "bamboo" and "ume". Pine is the most expensive and has the most eel, bamboo comes second, and plum has the least eel.

The specific way to eat three eel rice is:

1. Use a rice spoon to divide the eel rice into four equal parts in a cross shape, and put one quarter of it into a tea bowl. Eat it like regular eel rice.

2. Take the second quarter, add wasabi, green onion, kelp shreds and other small ingredients according to personal taste, mix and eat.

3. For the third quarter, mix the eel rice according to the previous step, then add the tea soup to make a soup with rice.

4. For the last quarter, you can choose the way you like from the above three ways of eating.

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