Yanagawa Unagi Seiro-mushi
At a glance
| Name | Yanagawa Unagi Seiro-mushi (Unagi no Seiro-mushi) |
|---|---|
| Prefecture | Fukuoka |
| Region | Kyushu & Okinawa |
| Type | Grilled glazed eel steamed over seasoned rice |
What is it?
Yanagawa seiro-mushi fills a bamboo steamer with sauce-seasoned rice, lays kabayaki eel and often shredded egg on top, then steams the assembled meal so the rice, sauce and eel aromas meld.
History and local context
A well-known Yanagawa restaurant tradition credits Motoyoshi Shichirobei with developing the style in Bun Kyu 3, 1863, adapting Edo kabayaki. The old source's reading of that year as 1963 is a century error.
How to enjoy it
Eat steaming hot from the edges inward and mix some rice with eel sauce without crushing every piece. Choose a reputable eel restaurant, beware fine bones and check fish, egg, soy and wheat ingredients.
Availability varies by maker, season, and destination.
Frequently asked questions
Where is Yanagawa Unagi Seiro-mushi from?
It is associated with Fukuoka, in the Kyushu & Okinawa region of Japan.
What kind of food is Yanagawa Unagi Seiro-mushi?
This guide classifies it as grilled glazed eel steamed over seasoned rice. See the overview for its defining ingredients and texture.
Can I order Yanagawa Unagi Seiro-mushi online?
Use the Rakuten Japan search link on this page. Confirm the maker, ingredients, storage requirements, and international shipping before ordering.
Order from Japan
Search Rakuten Japan using the original Japanese food name. Search results and product pages may be available only in Japanese.
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