Atsuta Houraiken

Nagoya, Japan.

Hitsu-mabushi (grilled river eel), eaten 3 ways:

  • Mixed with rice
  • Mixed with seasonings (dried seaweed, wasabi, green onions and sansho pepper)
  • Mixed with kelp broth

One Response to “Atsuta Houraiken”

  1. gourmetforager Says:

    Yum!!

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