When craving iconic Nagoya unagi rice, nothing rivals Hitsumabushi – the city’s legendary “three-way eel feast.” This culinary ceremony transforms a single bowl into an evolving symphony of textures: first savor pristine grilled eel over rice, then amplify flavors with nori and condiments, finally climax with fragrant broth or tea poured over crispy-skinned morsels.
Born in Aichi Prefecture (Japan’s unagi production powerhouse), Hitsumabushi (ひつまぶし) literally means “to lavish rice in a lacquer container with chopped kabayaki eel.” The ritual begins by dividing the Nagoya unagi rice into quadrants with a wooden spoon’s cross-shaped cut.
The Sacred Trio Sequence:
❶ Pure Perfection: Taste the first quadrant unadorned – caramelized eel skin crackling over plump grains.
❷ Umami Elevation: Mix the second portion with scallions, wasabi, or nori for herbaceous zing.
❸ Broth Revelation: Transform the third quadrant into ochazuke by dousing it with golden dashi or green tea.
❹ Your Masterpiece: Customize the finale with your favorite combination.
This theatrical Nagoya unagi rice experience celebrates Aichi’s premium eels – grilled over binchotan charcoal until their edges caramelize into smoky lace. More than a meal, Hitsumabushi is edible poetry, earning global acclaim for its ingenious play of crunch, steam, and umami depth. Pro Tip: Visit Nagoya in winter when eels attain peak fattiness!