岐阜県·ご当地グルメ
Seki Unagi (Eel of Seki)
Plump eel grilled fragrantly over charcoal. When eaten with rice soaked in the sweet and savory sauce, it will surely bring a smile to your face. This is a stamina-boosting dish that the blade capital, Seki, takes great pride in. The eel culture of Gifu is said to have begun with cormorant fishermen on the Nagara River eating it to build physical strength. In Seki, where swordsmithing flourished since the Kamakura period, eel was highly valued as a source of stamina for swordsmiths who spent all day striking iron in hot workshops. In Seki, the standard preparation is 'hara-biraki' (splitting the belly), which is then grilled to a fragrant finish. Long-established shops, some said to have been founded during the Keio era of the late Edo period, still remain, and the fragrant smoke still drifts through various parts of the town today. It is a specialty dish that provides energy, unique to this town of blades.
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