愛知県·ご当地グルメ
Hitsumabushi
A single bowl offers four different ways to enjoy it. 'Hitsumabushi' is a Nagoya specialty consisting of fragrant chopped eel mixed with rice, where the method of eating itself is a feast. Its origin is attributed to Atsuta Houraiken, an established shop founded in 1873. It is said that because they had many deliveries and frequently broke ceramic bowls, they switched to more durable wooden 'ohitsu' (tubs). However, with a large tub, the eel would run out before the rice—so they began chopping the eel finely and mixing it with the rice, which became highly popular. First, eat it as is; next, add condiments; for the third serving, pour dashi over it to make chazuke. Finally, finish with your favorite method. It is a specialty dish that keeps you from ever getting bored with a single bowl.
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