千葉県·郷土料理
Narita Unagi (Eel)
The kabayaki, steamed and then grilled, falls apart softly at the touch of chopsticks, while the fragrant aroma of the savory sauce tickles the nose—Narita's eel has long been cherished as a specialty of the approach road. It is said that since ancient times, river fish caught in the nearby Inba Marsh were eaten here, establishing highly nutritious eel as a part of the local food culture. During the Edo period, inns in the temple town featured summer eel dishes as their specialty, helping to soothe the fatigue of pilgrims visiting Narita on foot. Even today, many eel restaurants line the approximately 800m approach road, inheriting the techniques of freshly prepared, steamed, and grilled perfection. After your visit to the temple, enjoy a bowl of fluffy unaju. It is a delicacy unique to Narita.
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