Local specialties
Unagi Kabayaki
- 22Shizuoka
Your tasting map
- 22Shizuoka
Dish log
Eel kabayaki from Hamamatsu, where eel farming began, available in both the Kanto style and the Kansai style.
Dish profile
About this dish
- Main ingredients
- eel
- History and origin
- Hattori Kurajiro is said to have begun farming eels at Lake Hamana in the Meiji era, and the saying "for eel, it's Hamamatsu" is explained as stemming from the fact that eel farming began in Hamamatsu. Farming reportedly flourished in Hamamatsu thanks to a combination of conditions, including the availability of glass eels, the warm climate and abundant groundwater.
- How it is eaten
- There is the Kanto style, in which the eel is split along the back, grilled plain (shirayaki), steamed and then grilled with sauce as kabayaki, and the Kansai style, in which it is split along the belly, grilled plain and made into kabayaki without steaming; both can be eaten in Hamamatsu.
Sources
- 浜松のうなぎのヒミツ／はままつフードパーク | 浜松市 · Local government · Source checked 2026-10-12
Recipes vary by region and household. This is not ingredient, allergy, or dietary guidance for a specific restaurant.
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- VegetarianNo direct clue found (this does not mean suitable)
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- PorkPork: no direct clue found (absence is not confirmed)
- Alcohol (mirin / sake)Alcohol (mirin / sake): no direct clue found (absence is not confirmed)
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