Hitsumabushi

Hitsumabushi
Alternative names	ひつまぶし
Region or state	Tōkai region
	Media: Hitsumabushi;

Hitsumabushi is a local dish of Japan, consisting of thinly sliced unagi (eel) grilled in kabayaki style on rice. Hitsumabushi became common in the 1950s, when farm-raised eel became widely available.^[1]

^ 遠山佳治 (Yoshiharu Tohyama) (2019). "東海地域における魚介食文化の歴史的展開の一考察" [Study of Meat Dishes from the Tokay Regional Food Culture]. 名古屋女子大学紀要 (Nagoya Women's University Bulletin) (in Japanese). 67. Nagoya Women's University: 193–204. Retrieved 20 December 2023 – via Nagoya Women's University Repository.

[1] 遠山佳治 (Yoshiharu Tohyama) (2019). "東海地域における魚介食文化の歴史的展開の一考察" [Study of Meat Dishes from the Tokay Regional Food Culture]. 名古屋女子大学紀要 (Nagoya Women's University Bulletin) (in Japanese). 67. Nagoya Women's University: 193–204. Retrieved 20 December 2023 – via Nagoya Women's University Repository.

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