Shirayaki

Shirayaki eel is prepared by filleting, deboning, butterflying, skewering, and grilling. Unlike kabayaki, shirayaki-style cooking involves roasting the eel without tare sauce, seasoned only with salt, to highlight the genuine flavor of the eel.

Yes, the fine, cartilaginous bones in freshwater eel, or unagi, are typically very soft and meant to be eaten along with the flesh rather than picked out. They are often cooked until soft enough to be swallowed without being noticed or can be eaten with minimal chewing, melting in your mouth. In Japan, it's common to eat the entire fish, or the bones are processed into snacks like crispy 'hone senbei' or bone crackers.

Kabayaki (蒲焼) is a Japanese preparation of fish, especially unagi eel. The fish is split, gutted, boned, butterflied, cut into fillets, skewered, and dipped in a sweet soy sauce-based marinade before being grilled or griddled.

Unagi (ウナギ) is the Japanese word for freshwater eel, most commonly the Japanese eel, Anguilla japonica (日本鰻, nihon unagi). Unagi is a popular ingredient in Japanese cuisine, frequently prepared as kabayaki.

To truly experience Shirayaki's culinary scene, seek out local izakayas and specialty eel restaurants that focus on traditional preparation methods. Sampling both shirayaki and kabayaki styles will allow you to appreciate the nuances of eel preparation in this region. Don't miss opportunities to try other local delicacies that showcase the fresh, regional ingredients.