Inzai, Chiba, Japan｜Shirafuji Fish Farming

This season is definitely eel. I was worried about the fact that it was made in China purchased from Lake Hamana, but it was more delicious than I imagined and I came to the store for two consecutive weeks. At first, I ate it by grilling it on a net according to the instructions, but it was much larger than the domestic one and the skin was a little thicker, so I pan-fried it until the skin was crispy, and finally mixed it with the sauce. Ta. The eel cooked at the store is good, but the eel grilled at home is also good, but it seems that there is a difference in skill. Don't forget your cooler bag when you go to the store!

I've gotten used to the lentils in Kabayaki packs. introspection. I wanted to eat lunch in the park today, so I ordered Shirayaki. It would be great if it was a BBQ, but it was a waste. When I got home, grilled the remaining Shirayaki, added the sauce, and ate it, it was...excellent! ! ! The plump, large meat was coated with sauce and made me happy! I wonder how much it would cost at an eel restaurant in Tokyo! I also made the eel bones that came with it at home and made them into eel rice crackers, which were also delicious. Next time, I will appreciate the eel and enjoy it all. The owner who answered the phone explained the situation accurately in a soft tone. Reservations are required. Delicious eel takes time.

Very delicious eel. I buy it as shiroyaki and always eat it at home as shiroyaki or kabayaki. There is a delicious way to eat it, so if you follow it, it will be fluffy and fragrant, and you will be very satisfied. It's big and feels great.