How about rice cooked in an earthenware pot with Japanese eel raised in the Shimanto River?
Because it is grown in the water of the Shimanto River, also known as "the last clear stream in Japan," the fish has little odor and is characterized by its firm flesh.
When kabayaki is made, it is fatty, fragrant, and rich in flavor.
When you put it in your mouth, you can enjoy the soft and fluffy texture that melts in your mouth.
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