Aichi Prefecture is one of the top eel producers in Japan (No. 2 in Japan for more than 10 years). Such eel cultivation in Aichi Prefecture started in Toyohashi in the Meiji era. The “eel mabushi” introduced here is sold at Toyohashi Station, the transportation hub of Toyohashi City, where there are many eel restaurants in the city. The broiled egg is topped with the main ingredient, eel, wasabi greens, and shibazuke pickles. The eel is a strong-flavored type soaked in sauce.
The rice was flavored with butter, which I thought was unique for an eel dish (……), but later I found out that there are other dishes using eel and butter, so it seems to be a compatible combination. The rice is slightly coated with sauce, but the mild flavor of the predominant butter is not Western, but it is somewhat less “Japanese”, and it would not be out of place with tea or coffee after the meal. Incidentally, the restaurant uses “eel sauce” (fish sauce) called “Eel Noh” for seasoning other than butter.
The accompanying shibazuke pickles are standard. The wasabi greens are the only tangy accent to the generally gentle bento.
The amount of rice is not very large, so it may be a little insufficient for some people, but the “eel rice” was a little extravagant, with Aichi eel and eel fish sauce + butter flavored rice, a mild tasting bento that anyone could easily get used to.
© Source travel watch