fooduniversity.org His Majesty, the Eel This is the third installment in our series on eels. This week we take a look at some things associated with the eating of eels. Whenever we discuss eels as they are prepared and served in Japan, it will refer to Unagi no Kabayaki. Peekaboo Eel If a hot dog … Continue reading The Eel and Its Royal Retinue
fooduniversity.org As we saw in the first installment of this series, in Japan eel is almost exclusively prepared in the Kabayaki style and is closely associated with summer. Geographically speaking, it has very strong links to Hamamatsu, a city in Shizuoka Prefecture. From a gastronomic perspective, there is much that can be said about the … Continue reading Hamamatsu and His Highness the Eel: Geography
fooduniversity.org Over the next few weeks Drinking Japan will be running a series on eels. We have much to say about this subject and feel that putting it all in one blog entry may be too much to digest in the heat of the summer and early autumn. Summer heat, of course, is one reason … Continue reading Eel Elision Is a Bad Decision: Introduction
