hitsumabushi
E81410
Hitsumabushi is a Japanese dish of grilled eel served over rice, traditionally enjoyed in stages with different condiments and broth, and is a regional specialty of Nagoya.
Statements (47)
| Predicate | Object |
|---|---|
| instanceOf |
Japanese dish
→
eel dish → regional specialty → |
| associatedCity | Nagoya NERFINISHED → |
| associatedPrefecture | Aichi Prefecture NERFINISHED → |
| commonVenue |
Nagoya restaurants
→
specialized eel restaurants → |
| cookingMethod |
grilling
→
tare sauce basting → |
| countryOfOrigin | Japan → |
| course | main course → |
| cuisine | Japanese cuisine → |
| dishType | rice bowl → |
| distinctFrom |
unadon
→
unaju → |
| eatenInStages | true → |
| eatenWith | chopsticks → |
| eatingCustom | dividing rice and eel into several portions → |
| eelPreparation |
butterflied eel fillet
→
grilled over charcoal → |
| firstStageDescription | eel and rice eaten plain → |
| flavorProfile | sweet-savory soy-based sauce → |
| fourthStageDescription | diners choose preferred style from previous stages → |
| mainIngredient |
freshwater eel
→
rice → |
| popularity | popular Nagoya specialty for tourists → |
| regionOfOrigin | Nagoya NERFINISHED → |
| riceType | steamed white rice → |
| secondStageDescription | eel and rice eaten with condiments → |
| servedHot | true → |
| servedWith |
broth
→
condiments → dashi broth → green onions → nori → wasabi → |
| servingStyleDifferenceFromUnadon | served in small pieces and mixed with rice → |
| servingTemperature | hot → |
| similarTo |
unadon
→
unaju → |
| textureFeature | chopped eel pieces → |
| thirdStageDescription | eel and rice eaten with broth poured over → |
| traditionalCuisine | Nagoya cuisine → |
| typicalAccompaniment |
clear soup
→
pickles → |
| typicallyServedIn |
donburi-style bowl
→
wooden tub → |
Referenced by (1)
Full triples — surface form annotated when it differs from this entity's canonical label.