Hitsumabushi
Yesterday, I ate “hitsumabushi”that is a regional dish of Nagoya city.
ひつまぶし
I will eat hitsumabushi again tonight.
私は昨日、名古屋名物のひつまぶしを食べました。
Hitsumabushi is a dish that is made by dusting rice with finely chopped eels.
そして今晩も、食べに行く予定です。
This dish is famous for enjoying three different tastes by scooping rice and eels into a bowl three times.
ひつまぶしは、うなぎの蒲焼を細かく切り分け、ご飯にまぶした料理です。
You eat it as normal for the first time, eat it with seasonings such as green onions or wasabi for the second time, and eat it with green tea or soup stock for the third time.
飯櫃に入っているものを茶碗によそって、3回違う味を楽しめることで有名です。
It is said that it came to be known as hitsumabushi because it was made by dusting (called “mabusu” in Japanese) rice in a pot (called “hitsu” in Japanese) with eels.
1回目はそのまま食べ、2回目はねぎやワサビなどの薬味をかけて食べ3回目はお茶屋だしをかけてお茶漬けとして食べます。
