Hitsumabushi is a local dish of Japan, consisting of thinly sliced Kabayaki of Unagi on rice. Hitsumabushi became common in the 1950s, when farm-raised eel became widely available.[1]
^遠山佳治 (Yoshiharu Tohyama) (2019). "東海地域における魚介食文化の歴史的展開の一考察" [Study of Meat Dishes from the Tokay Regional Food Culture]. 名古屋女子大学紀要 (Nagoya Women's University Bulletin) (in Japanese). 67. Nagoya Women's University: 193–204. Retrieved 20 December 2023 – via Nagoya Women's University Repository.
Hitsumabushi is a local dish of Japan, consisting of thinly sliced Kabayaki of Unagi on rice. Hitsumabushi became common in the 1950s, when farm-raised...
sweet miso sauce and miso nikomi udon (hard udon stewed in miso soup) Hitsumabushi: rice dish with unagi in a lidded wooden container. This dish is enjoyed...
called jūbako. It is also torn up and mixed up evenly with rice to make hitsumabushi (ひつまぶし), which is enjoyed especially in the Nagoya area. Broadly, two...
lacquered), nagayaki (長焼き, the eel and rice are served separately), and hitsumabushi (ひつまぶし, finely chopped eel kabayaki scattered (mabusu) over rice in a...
originated in Nagoya and is commonly served in Aichi prefecture cafés. Hitsumabushi: rice dish with unagi in a lidded wooden container. This dish is enjoyed...
Special Ingredient: Wild horse mackerel (shimeaji) from Miyakejima, Tokyo Hitsumabushi style unagi bowl Chef: Tetsuya Kawamoto Special Ingredient: Wild eel...
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