Unagi, Japanese eel. Jubako, the nice lacquer boxes. Una-ju. It’s the dressed up eel on rice meal. It’s very chic to eat in those boxes… compared to your plastic bento. That’s a dish served by the high end unagi restaurants. Well, surely theirs are often better…
Eel is often eaten in hot season because it’s very nutritive and still easy to eat and digest. Having some helps you feel better in hot humidity.
Koshikari rice, flavored with kabayaki sauce.
Flambeed reheated kabayaki unagi.
Suimono, broth with fresh wakame seaweed and sesame.
Tsukemono, salted turnip.
Home-made duo : zaru-doufu and yuzu koshio.
Making yuzu kosho
making zaru tofu
A full menu for a hot day. Really delicious.
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I would love to give this a taste…yummy…love eel and love the idea of the flavored rice 🙂
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