Hitsumabushi

Main ingredients

kabayaki eel, rice, condiments (green onion, wasabi, shredded nori, etc.), dashi or sencha

History and origin

It is said to have been born in Nagoya in the Meiji era, but there are various theories about its origins, and even among the Nagoya restaurants claiming to be its birthplace there are both Meiji and Taisho theories. One theory holds that it began because delivery bowls kept breaking, so servings for several people were put into a large, hard-to-break wooden ohitsu and shared out.

When it is eaten

One of the Nagoya meshi (Nagoya's local foods). It is said to have become the final dish served at banquets and to have come to be accompanied by green tea and the like so it could be eaten in a refreshing way.

How it is eaten

A well-known example is to divide the rice in the ohitsu into four portions: eat the first as is, mix condiments such as green onion, wasabi, and nori into the second, pour dashi or sencha over the third to eat it like ochazuke, and enjoy the last in whichever way you prefer.

Recipes vary by region and household. This is not ingredient, allergy, or dietary guidance for a specific restaurant.