Eel rice is one of the typical Japanese cuisines. Nowadays, in domestic cities, eel rice has long been a common meal enjoyed by people. Fat fish should be drenched with sauce, and the roasted deep-sea fish oil is soaked in white rice, and it is grilled into the mouth one by one, enjoying the delicious taste of fish and sauce together.

During the Edo period, the Japanese gradually began to eat eels. Folklore thinks that sea eels have the effect of replenishing energy, and they are soft and tender in taste and comprehensive in nutrition. In the hot summer, eating eels can enhance resistance and make people spend this summer heat safely.

Japan's longing for eel rice is manifested in the quality of the fish, the maturity of the skewers, the brushed juice and the collocation of white rice. In particular, the sea eel itself is divided into natural, cultured, river eel, sea eel, eel weight and eel. Generally speaking, the natural feeding order is river eel > sea eel, eel weight > eel.

The common eel cooking method is "Pu Shao", in which the sea eels are cut open, the fish bones inside are removed, and then they are placed on the grill for skewering. During the baking process, the sauce is brushed continuously, and in order to grasp the maturity, a fan is also used to blow the fan. This is the origin of "Pu Shao".

However, because the Japanese really love eating eels, coupled with the unstable temperature in recent years, the production of wild eels has been declining continuously, so that Japan used to broadcast a report that "Japanese sea eels are going to die, and the price of eel rice has risen sharply".

Even though eel rice may be rare in Japan, why is the price of eel rice stable in China and the supply has not decreased at all? The reason is that the sea eel that everyone eats in China is produced in China, and even the eel rice that some Japanese eat comes from China.

In fact, two-thirds of the eel farms in the world are located in the coastal areas of Guangdong and Fujian in our country, especially the sea eels in Fujian, which are sold to Japan to get a certain industry. There are also many small Japanese shops that use Fujian sea eels, but on the table, the shops are afraid to say.

China Fujian produces sea eels. What is the sales situation in Japan? The biggest difference is that the price is different. Japan has absolute confidence in its own food, so the price of sea eels marked "domestic" can be sold for more than 1,111 yen, while China imports sea eels for only 1,111 yen.

which one tastes better? Some diners who have eaten two kinds of sea eels show that if they are him, they will definitely choose China sea eels. Because China sea eels are fat, big and delicious, they are comfortable to eat, and they are made into roasted eels. The vegetable oils are rich and colorful, and the fish are tender, sweet and delicious, and the price is cheaper.

By comparison, Japanese sea eels are thinner and smaller, and the price is very high. You need to bake eel. The vegetable oil of Japanese sea eel is really not as rich and colorful as the sea eel produced in Fujian, China. Therefore, the baked sea eel fish is relatively dry in texture, and the flavor is not so full. People who like to eat eel can generally eat the gap between them.

The best part is that Japanese TV programs have taken pains to claim that their own sea eels are the best. In their view, China eels are raised, so they can look fat and big in a short time, while Japanese sea eels are wild, so they are thin and safe to eat. It is really funny.

Behind a bowl of eel rice here, it's often hard to remember that there is also a "confrontation between China, Japan and South Korea". While the Japanese disdain our own sea eels, they can't lack our own sea eels. After all, if the export of China sea eels is reduced, many small shops that make eel rice will need to close down.