静岡県·特産品
Unagi (Eel)
A sweet and savory sauce seeps into the perfectly grilled eel. As you split the plump flesh with your chopsticks, fragrant steam rises gently. Lake Hamana is known as the birthplace of eel aquaculture. It is said that Kurajiro Hattori began full-scale eel farming in Lake Hamana around 1900 (Meiji 33). With its warm climate, abundant groundwater, and an ideal location for sourcing feed and fingerlings, the conditions perfect for aquaculture have been passed down for over 100 years. From the classic, fragrant Kabayaki glazed in sauce to Hitsumabushi enjoyed with condiments and dashi, or Shirayaki that highlights the natural flavor of the ingredient—Lake Hamana's eel continues to be loved as a representative delicacy of Shizuoka.
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