I often hear that eel is delicious, so I'll tell you a little trivia about it 🍀
There are two ways to fillet eel.
In Kanto, eel is filleted from the back, called "se-kiri" (back cutting).
In Kansai, eel is filleted from the stomach, called "hara-kiri" (belly cutting).
The reason why there are two ways is that Kanto is a samurai culture, and belly cutting is similar to "hara-kiri" (abdominal cutting), so back cutting is the mainstream.
In Kansai, it is a merchant culture, and belly cutting is the mainstream because it is about "talking openly."
Also, in Kanto, the filleted eel is steamed once and then grilled, but in Nagoya it is grilled as is.
I prefer it to be steamed first.
There are actually many more subtle differences (such as the taste of the sauce and the type of skewers)
If you're interested, please look it up.
01/07/2025 by Mr, J
01/07/2025 by Mr. W
12/31/2024 by Mr. M
12/21/2024 by Mr. K
12/13/2024 by Mr. R
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