Unagi with rice

Unagi with rice, a staple of Japanese cuisine, consists of grilled or steamed freshwater eel served over a bed of steamed rice. The dish is most commonly known as *unadon* when served in a bowl, or *hitsumabushi* when prepared in the Nagoya style.

The preparation typically involves coating the eel in a sweet and savory glaze called *tare*, which is composed of soy sauce, mirin, sugar, and sake. The eel is often grilled over charcoal to create a textural contrast between the crispy skin and the tender, succulent meat. A superior version is distinguished by the depth of the sauce and the quality of the rice, ensuring the glaze permeates the grains without making them soggy.

Regional variations are significant across Japan. While many regions focus on charcoal-grilled *kabayaki*, the city of Yanagawa is particularly famous for its unique steamed eel preparations. Renowned culinary creator Mark Wiens has specifically highlighted the exceptional quality of the eel served at Saraya Fukuryu in Yanagawa, Japan, noting its importance to the local culinary landscape.

In some variations, such as *hitsumabushi*, the dish is enjoyed in three distinct stages: first plain to appreciate the eel, then with condiments like wasabi, nori, and scallions, and finally with a dashi-infused broth. This versatility and the rich flavor profile make unagi with rice a highly revered delicacy in Japanese gastronomy.