hitsumabushi
Sign in to saveAlso known as ひつまぶし, 櫃まぶし, 櫃塗し, 櫃塗, ひつまむし, Hitsumamushi
Hitsumabushi is a local dish of Japan, consisting of sliced unagi (eel) grilled in kabayaki style on rice. Hitsumabushi became common in the 1950s, when farm-raised eel became widely available.
In the Vinony graph
Within Vinony's link graph, hitsumabushi is referenced by 232 other articles, and connects out to Meiji era, World War II and International Standard Book Number.
It sits within the topics Donburi, Japanese seafood and Seafood and rice dishes.
Its subject is documented across 6 Wikipedia language editions.
Wikidata facts
- Subclass of
- eating
- Part of
- Nagoya cuisine
- Country of origin
- Japan
- Material used
- cooked rice
- Image
- Hitsumabushi1.jpg
Show 3 more facts
- indigenous to
- Tōkai region
- Commons category
- Hitsumabushi
- name in kana
- ひまつぶし
Sources (2)
via Wikidata · CC0
~4 min read
Encyclopedic overview
9 sectionsContents
- How to Eat
- History
- Theory that originated in Nagoya
- Theory that originated in Tsu city
- Other
- Naming
- Trademark
- References
- See also
Hitsumabushi is a local dish of Japan, consisting of sliced unagi (eel) grilled in kabayaki style on rice. Hitsumabushi became common in the 1950s, when farm-raised eel became widely available.
== How to Eat == The grilled eel and rice dish can be eaten three ways. Typically, the first serving is eaten as is, just the eel and rice; the second serving is eaten with toppings such as negi, wasabi, nori, and/or mitsuba; the third serving is eaten with dashi or green tea poured over the eel and rice, in addition to the other toppings, to make chazuke.
Excerpted from Wikipedia’s “hitsumabushi” article, available under the CC BY-SA 4.0 licence.