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 →