Sometimes, I think to myself, "Ah, I really want to have Unaju (grilled eel over rice). I'd love to have seconds too." When ordering at an eel restaurant, the average price ranges from around 4,000 to 5,000 yen. It's definitely not cheap, but the taste of "Unaju" is so delicious and enticing that it surpasses its price.
Due to the decrease in the number of young eels (Shirasu Unagi), the market price for them has soared. Naturally, if the cost of sourcing eel increases, the prices at restaurants will also rise. As a result, it becomes challenging to indulge in this delicacy, even if you have a strong desire for it.
While some non-Japanese individuals may have difficulty eating eel, I highly recommend trying "Unaju" (grilled eel over rice), "Unadon" (grilled eel bowl), and "Hitsumabushi" (grilled eel served with various condiments) when visiting Japan.
You might be able to imagine the taste of sushi, tempura, ramen, and other popular Japanese dishes, and they are undoubtedly delicious. However, the astonishment and excitement from the flavors go beyond that when it comes to "Unaju," "Unadon," and "Hitsumabushi."
Let me introduce these three dishes in detail:
Unaju (Grilled Eel over Rice):
It is served in a lacquered box with rice topped with grilled eel and sauce.
Unadon (Eel Don or Eel Bowl or Grilled Eel Rice Bowl):
It is served in a bowl with rice topped with grilled eel and sauce.
Hitsumabushi:
The grilled eel is cut into pieces and served on a bowl of rice. The basic style is to eat it by transferring portions to a separate bowl. Typically, it is accompanied by condiments like wasabi, shredded nori seaweed, and chopped green onions, along with soup or tea. You can enjoy the different flavors by pouring the condiments onto the eel rice according to your preference or turning it into ochazuke (rice in tea).
At eel specialty restaurants, you may find variations of Unadon and Unaju categorized as Matsutake, Ume (plum), Nami (regular), Jo (upper-grade), and Tokujō (highest-grade). Generally, the difference lies in the quantity and cuts of the eel, while the quality remains the same. By having the Ume or Matsutake version of Unadon or Unaju, you can discern the characteristics of the restaurant, such as the sauce, steaming method, grilling technique, and the richness and flavor of the eel.
Eel restaurants pay attention not only to the eel and cooking process but also to the lacquered boxes they use. Each restaurant has its own unique material, design, and size of the boxes.
Grilled eel (Unagi Kabayaki) became widely popular during the Edo period. At that time, the prevalent serving vessels were ceramic dishes, while lacquered boxes were used for takeout (as ceramic dishes could break or chip during delivery). Lacquered boxes had excellent heat retention and were functionally convenient for takeout.
Since eel has always been considered a luxury ingredient, high-quality tableware has been used to serve it. Traditional eel restaurants even use fine porcelain like "Arita-yaki" for their ceramic dishes. However, due to the issue of breakage, the more durable "juubako" (lacquered boxes) became the mainstream choice.