Unagi (Eel)
 |
 In order to weather the hot Japanese summer days, the Japanese have a healthy custom of fortifying themselves with eel. Although eel is generally eaten in the summer, recently this custom has extended into the winter.
One popular way to prepare eel is through a method called Kabayaki in which eel meet is placed on skewers and brushed with soy sauce and sprinkled with Japanese pepper before being grilled over a flame. Kimosui, another popular dish, is an eel liver soup, often served as part of a set. The insides of eels are extremely nutritious. Chowing down on a broiled eel, thickly coated in soy sauce, over a cool drink is a refreshing experience. Eel is an important component of Japanese cuisine and there are many Unagi-ya, restaurants that specialize in the dish.
|
|
| |
|
GION UMENOI
|
|
|
- Address: 160 Shijo-agaru Tokiwa-cho, Yamatooji dori, Higashiyama-ku, Kyoto 605-0079
- Open Hours: 11:00-21:00
- Closed: No regular holidays(closed Dec.29-Jan.2)
- osusume: Unagi donburi JPY 3,300
|
|
GION MATSUNO
|
|
|
- Address: On the south side of Shijost,near the Minamiza Theater,Higashiyama-ku,Kyoto 605-0075
- Open Hours: 11:30-21:00(L.O 20:30)
- Closed: Thursday(Subject to change)
- osusume: Unagi Seiromushi(steamed eel) JPY 3,150 , Una-Ju From JPY 1,800 , unagi-zen JPY 5,500
|
|
| |
|
