Japanese Onigiri Month, Part Six: Nothin’ But Eel

Oof, that’s a lot of rice.  No, it’s not slang for money; rather, it’s an obvious conclusion.  Eat onigiri, spike your blood sugar levels.  And if you don’t want all of those carbohydrates, have fun making a spectacle of yourself by trying to single out the best part of the Japanese snack (I know I have had fun made a spectacle of myself).

Take this omusubi as an example:

Eel (うなぎ・鰻・oo-na-gi).  Anguilla japonicaSuch a silly country, Japan can be…the う is even in the shape of an eel (this is also a giveaway when you’re looking to eat in an eel-specialty restaurant).

It quickly became one of my favorite Japanese foods; whether it be atop a narrow clump of rice (as nigiri sushi), or or as a kebab, or minced on a skewer, or as a juice – maybe not, my only request to the chef is to “よく焼いてください (yo-koo yai-tay koo-da-sai),” or “please grill it well/make it well-done.”

Although this month’s theme is onigiri, today, the prospect of eating eel will supersede it.

おひつまぶし (o-hitsu-ma-booshe).  This whopper of a meal takes chopped eel, broiled in sweet soy sauce (たれ/tah-ray), and sprinkles it over たれ-mixed rice.

For myself and many others, that’s a dish of gluttonous beauty.  To everyone – I hope – it’s a food model.  Bring the waiter outside, point to it – but don’t drool too much – and then you’re set.

The Japanese sign in the middle mentions that, although the display is intended for three people, you can also order a solo diner-version.  As you like.  I’ll be ordering it as advertised.

Have you tried eel?  Are you eating it now?

This entry was posted in East & Southeast Asia, Food & Drink, Japan, Languages and tagged , , , , , , , , . Bookmark the permalink.

1 Response to Japanese Onigiri Month, Part Six: Nothin’ But Eel


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