Kagoshima is Japan’s No. 1 region for eel aquaculture. Of all the different cooking styles for eel, Japan’s favorite is kabayaki. It takes time and effort to grill the meat, steam it, and then grill it with sauce, but you end up with the delicious deeply-flavored kabayaki.
Kagoshima prides itself on its status as the premiere eel-aquaculture region in Japan.
“Kagoshima is blessed with natural water filtered through deposits of volcanic ash and sand in the tablelands, giving it the perfect environment for eel aquaculture. By painstakingly raising eels with careful temperature control, Kagoshima produces plump, thick-bodied, healthy eels.
Of all the different cooking styles for eel, Japan’s favorite is kabayaki. This style became popular around the 1700s, and is overwhelmingly popular even today. It takes time and effort to grill the meat, steam it, and then grill it with sauce, but you end up with the delicious deeply-flavored kabayaki.”
How best to eat
1) Warm it up with hot water while still in the bag
2) Once it is warmed up to about body temperature, remove it from the bag, and cook it in a frypan or grilling mesh, covered in the accompanying sauce.”