Why is the Japanese popular "eel rice" rarely seen in China?

This is because eel rice is generally only available in high-end restaurants in China.

In the island country, every July and August, everyone will go to the store to enjoy eels. It is said that the Japanese eat 70% of the world's eels every year, and even eels have become endangered species. Eel is a tragic and romantic species. They were born near the Mariana Trench and drifted for thousands of miles, living and growing in fresh water areas. In autumn, mature eels shoulder the mission of carrying on the family line. It takes half a year to travel thousands of miles from fresh water to the birthplace, breed there and then die.

Even so, for more diners, the epic life of eels will only add more fun to their enjoyment. It stands to reason that autumn should be the best time to eat eel. At that time, eels were plump and strong, and were preparing to embark on a long migration journey. However, eating eels every summer is a traditional festival in Japan. So the question is, when is the ugly day of using soil in summer?

Land use refers to 18 days before beginning of spring, Changsha, beginning of autumn and beginning of winter. For 20 17, the ugly days of summer soil this year are July 25th and August 6th, so don't forget to eat eel.

Influenced by different historical backgrounds, there are different ways to kill and roast eels, and different ways to eat them in Kanto, Kansai and Central China.

1. Kansai

Chefs in Kansai are used to slaughtering eels from their bellies. When cooking, the eels are strung together with iron tags and roasted directly.

2. kanto region

Chefs in Kanto are used to killing eels from behind. When cooking, they bake white first, then steam, and then bake (some Kanto restaurants don't have white baking or steaming procedures). The reason why Kanto needs many processes, such as white roasting and steaming, is mainly because there are many water systems and rich nutrition in kanto region, and the eel oil produced is too rich. Many chefs think that white baking and steaming are necessary means to remove oil and smell.

3. Central region

The practice of eel is similar to that of Pu-roasted eel. At the beginning, the guests divided the eel rice into four parts. The first part is eaten as normal eel rice, the second part is eaten with seaweed and wasabi bibimbap, the third part is served with pickles and "tea soaked rice", and the fourth part can be eaten in the way you like in the first three parts. This way of eating is the restaurant in Nagoya, Aichi Prefecture. But now, when guests eat in such restaurants, most of them only serve three portions, and the fourth portion is no longer divided, which is the so-called "three-eat eel rice".