Unagi no hobiki ni (eel stewed in a hobiki) ｜ Our Regional Cuisines

Ibaraki Prefecture

Unagi no hobiki ni (eel stewed in a hobiki)

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Main lore areas

Tone River, Kasumigaura area
Main ingredients used

Eel

History/origin/related events

Kasumigaura is the second largest lake in Japan. It is abundant in freshwater fish like smelt, whitebait, eels, and crucian carp because of the rich plankton and interaction with the sea. The natural eels caught in Kasumigaura and the Tone River basin are famous, making the area a popular destination. Ryugasaki City's Ushiku-numa is considered the birthplace of eel bowls. Even today, there is a street called “Eel Road” where many long-established eel restaurants stand side by side.

Eels are considered a luxury food, but in the past, they were caught frequently in this area, and eel dishes were commonly eaten in Ibaraki Prefecture. To make a quick and sumptuous dish for sudden visitors, etc., the leftover eels were frozen. Unagi no hobiki is a dish made from frozen eels.

The “hobiki” in this dish refers to the sailboat with its huge white sails that were used for fishing in Kasumigaura. In March 2018, the technique of sail seine fishing in Kasumigaura was selected as a National Intangible Folk Cultural Property. Sail trawlers used wind power to pull the seine while fishing. The sight of dozens of sailboats with white sails floating on the lake was famous in Kasumigaura. However, because it was impossible to fish when there was no wind, and because the sails were so large, it was risky to fish with them in a gust of wind. Therefore, fishing is now carried out by mechanical trawlers. The dish is now called “eels in sail” because it is decorated with bamboo leaves that resemble sailboats with their huge, pure white sails. Today, the sailboat operates for sightseeing from spring to fall.
Opportunities and times of eating habits

Eels are prepared for occasions such as when there are unexpected guests or for hospitality. Natural eels are said to be in season from June to October. Eels from Kasumigaura are rare eels that do not migrate to the river or sea.
How to eat

To prepare the eel dish, start by boiling the sake in a pot. Add eels, soy sauce, and sugar to make them fluffy. Once the broth is simmering, remove the eel and let it simmer further. Pour the broth over the eel and serve. Boil the eel with more sake to make it fluffier. Before eating, prepare a large bamboo branch and decorate it to look like a sailboat.
You can also serve the eel dish over rice as a bowl of unadon (rice topped with eel). Additionally, it is sometimes served with condiments such as sansho (Japanese pepper).
Efforts for Preservation and Succession

(Outline of the traditions, the preservation society, social media use, modern approaches at commercialization)
Although it is no longer as popular as it used to be due to its luxury status, it is still occasionally prepared and consumed on special occasions.

RECIPE

Ingredients (4 servings)

Eels 480g (4 small eels, grilled white)
Soy sauce 80ml
Sugar 80g
Sake 300ml

How to cook

1. Put sake in a saucepan and bring to a boil, then add eel, sugar and soy sauce.
2. When the liquid is reduced to about half, remove the eel and pour the remaining cooking liquid over the eel.
3. Serve the eel on rice in an bowl or on a plate and pour the simmered broth over it.

provider : "A Taste of Ibaraki": A Menu of Local Dishes, Shoku-Sai- Hyaku-Kei (Cooperation: Ibaraki Prefecture Dietary Improvement Promoters Council)

Recipes vary depending on the region and home.

Contact

Food Cultures Office, Overseas Market Development and Food Cultures Division, Food Industry Affairs Bureau, Ministry of Agriculture, Forestry and Fisheries

Tel:+81-3-3502-5516

Unagi no hobiki ni (eel stewed in a hobiki) ｜ Our Regional Cuisines

Ibaraki Prefecture