Hitsumabushi
Hitsumabushi is a signature grilled eel dish from Nagoya, Japan, where a whole eel is grilled over charcoal and then served in three distinct ways: plain, with condiments like wasabi and green onions, and finally as a rice bowl with a savory broth poured over it. The main ingredient is freshwater eel (unagi), which is first steamed to achieve a tender texture before being grilled and glazed with a sweet soy-based sauce called tare.
🍽️ Nutrition at a glance
This dish is high in protein and healthy fats, particularly omega-3 fatty acids from the eel, while being relatively low in carbohydrates unless served with large amounts of rice. A typical serving provides a good source of vitamins A and B12, along with minerals like zinc and phosphorus, and generally ranges from 600 to 800 calories per full set.
Nutrition breakdown
| Calories | 580 kcal |
| Protein | 35 g |
| Carbs | 55 g |
| Fat | 24 g |
| Fiber | 1 g |
| Sugar | 12 g |
| Sodium | 1200 mg |
| Vitamin A | 150 mcg RAE |
| Vitamin B12 | 12 mcg |
| Vitamin D | 15 mcg |
| Calcium | 80 mg |
| Iron | 2.5 mg |
| Phosphorus | 350 mg |
| Selenium | 30 mcg |
| Omega-3 (EPA+DHA) | 1.2 g |
Per 1 serving (approx. 300 g, including rice and eel) · estimated, varies by recipe
💡 What's interesting
Hitsumabushi is culturally unique for its 'three-way' eating ritual, which transforms a single dish into a progressive tasting experience that engages different flavors and textures. Nutritionally, eel is one of the few animal sources rich in vitamin D, making this dish a rare and flavorful way to support bone health and immune function.
AI estimate may be inaccurate · Terms