Hitsumabushi

Hitsumabushi is a very famous dish from the Nagoya region.
In Japan,there are so many kinds of local special dishes.It's a source of pleasure and interest when we are traveling around the country.

After trying Hitsumabushi on my last trip to Nagoya,it wouldn't be right to go there without enjoying it again.
The first time was an eye opening experience for me.

Everywhere in Japan we can find Unagi-Donburi(grilled eel on rice) which varies from place to place.
Hitsumabushi is the Nagoya version,finely chopped after being basted and  grilled before the customers eyes and served on top of rice.
Sounds like any other Unagi-Donburi but somehow it becomes easier to eat and even tastier,when prepared in the local style.

Usually the customers in famous Hitsumabushi restaurants are not local people but tourists who want to sample this most famous example of Nagoya cuisine.
The restaurants cater to their customers by providing a printed guide showing the "correct"way to eat their eel.According to the guide there are 4steps.

1:divide the donburi into 4quarters,transferring one quarter to your chawan(small bowl) and eating just so.
2:transfer the 2nd quarter adding finely chopped spring onions and shredded nori(sea laver).
3:transfer the 3rd quarter adding the restaurant's special dashi(soup stock).
4:help yourself according to your own taste.

Usually Japanese people love to follow rules which claim to be "the right way"so they happily follow guides suggestions.
But I am an exception,I decided to skip the first 3steps and so straight to eat as you like.