Eel

Eel is very popular in Japan. The kaba-yaki style involves splitting the eel lengthwise, then basting and grilling it. This goes all the way back to the Edo Period (1600-1868). The idea of slicing the eel along the back, rather then the belly, came from this time. Apparently slicing it along its belly would have had unpleasant associations since seppuku, ritual suicide, involved slitting ones own belly open. Oddly enough, though, Western Japan cooks go ahead and slit it along its belly.

Similar differences between West and East Japanese cooks concern how the eel is prepared. In the west the eel is grilled well on both sides, basted with a sake/soy-based sauce and then grilled some more. In East Japan it is grilled, steamed and then basted.

The eel, in both parts of Japan, is seasoned with sansho, a type of pepper.

The eel is believed to be a food that creates health and vigor. There is also a custom of eating kaba-yaki on the hottest day of the summer.