Hitsumabushi
ひつまぶしDish
Hitsumabushi is grilled eel cut into strips over rice in a wooden tub, eaten in rounds that end with dashi poured over, and at Atsuta Horaiken a tub costs ¥4,950.
Where to eat Hitsumabushi · 1 place
The cook grills the eel kabayaki style, cuts it into strips and lays it over rice in an ohitsu, a wooden rice tub. You scoop it into a bowl and eat the first plain. Condiments go on the second, and the third gets dashi or green tea poured over. Aichi's tare is built on tamari soy, so the eel keeps its flavour even under the stock.
Atsuta Horaiken dates the dish to the Meiji era and Ibasho in Nishiki to the Taisho era, and Tsu in Mie tells a story of its own. Horaiken registered the name as a trademark in 1987. In 2008 the patent office ruled the word a common dish name, so any restaurant can serve hitsumabushi.
Quick answers about Hitsumabushiよくある質問
How do you order Hitsumabushi?
Split the tub into quarters: one plain, one with green onion and wasabi, one with dashi, and the last the way you liked best.
When is Hitsumabushi in season?
Hitsumabushi: All year.
Where can you eat Hitsumabushi in Japan?
Places we list for Hitsumabushi include Atsuta Horaiken Honten.