fooduniversity.org This is the fifth entry in our series on eels. Here we briefly consider two beverages that are thought to go well with Unagi no Kabayaki—nihon-shu and beer. There are some rules,…or guidelines,…or, wait a minute,...perhaps the best word to use here is suggestions as to what drinks complement which foods. A common assumption … Continue reading Eel-and-Beverage Pairings
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
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