Hitsumabushi

Hitsumabushi is local dish at Nagoya, Japan. Base materials are grilled+flavoured eel, rice in bowl. Unique point of Hitsumabushi is that there are three step to eat this.

1. Eat rice and eel 1/3 part.
2. Next, put seasoning (sliced welsh onion, sesame, wasabi, laver) into bowl and mix, then eat 1/3 part.
3. Finally pour hot soup (with dried bonito stock) into bowl and eat.

Other dishes are miso soup with tofu and wakame (seawood), and Japanese pickles of cucumber. This Japaese pickles is called 'Nuka-duke', name after materials are put into('duke') rice bran ('nuka').