Grilled Eel

A source of stamina for craftsmen that has been passed down for hundreds of years

Gifu Prefecture, where the “3 Kiso rivers”, Nagara, Kiso, and Ibi, flow, has an ideal environment for eels, which require abundant water. In particular, Seki City and Tajimi City are said to have been eating eels since ancient times, and there are many famous eel restaurants.

In Seki City, famous for its blades and cormorant fishing, eels and unadon(eel ricebowls) were highly valued as a source of stamina for swordsmiths who moved to Seki during the Kamakura period, and as a way to feed customers in for business.
In Tajimi City, which has long developed as a production and distribution center for Mino ware ceramics, eels, which are high in protein and easy to digest, were highly valued by craftsmen working at Mino ware ceramics kilns to replenish their energy lost by the flames of the kiln, and the custom of eating eels on a daily basis was born.

In this way, eel-related food culture and customs have been passed down in Gifu Prefecture for hundreds of years.
When eating eel in Gifu Prefecture, the most common way is to have unadon, (also known as Unaju),which is grilled eel served on rice.
The fragrant aroma of charcoal and the delicious flavors of the eel and sweet and spicy sauce go perfectly with the rice.

Be sure to try this dish, which gives you a sense of Gifu's history.