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Hitsumabushi
A gourmet dish in which a single serve is enjoyed in three different ways.
Hitsumabushi
Slices of char-grilled eel covered in rich tamari sauce are served atop a steaming bed of rice in a wooden container. Separate it into four serves, and scoop out the first portion and savior its natural taste. For the second portion, add the accompanying condiments and enjoy. The third segment is enjoyed like Ochazuke, doused in green tea or broth, allowing you to enjoy three flavors in one. For the final serve, you choose your favorite way to partake.

Origin
Hitsumabushi is said to have originated in Nagoya during the late Meiji Period (1868-1912). When eel was ordered at restaurants, the portions were served on a bed of rice in a large wooden container. It came to be served as the final dish at banquets, and condiments such as green tea were added to make it refreshing.
Popularization
The many Nagoya City and Aichi Prefecture restaurants specializing in eel soon adopted this popular dish. Other restaurants arranged their own variations using chicken, pork or beef served in a heated stone bowl.
Hitsumabushi
◇ Aichi is famed for its eel farming, and Isshiki-cho in Aichi’s Nishio City accounts for 20% of the domestic eel production. Eel is sliced open along the backbone in the Kansai (western Japan) style.