Shizuoka prefecture may be most famous as the home to the iconic Mount Fuji and excellent green tea, but another reason foodies flock to Hamamatsu City is to feast on its speciality dish: Unagi. Unagi or freshwater eel has been farmed in Lake Hamana since the late 19th century and has become integral to Hamamatsu City’s identity and cuisine.
The most popular Unagi dish you can find all over Japan and around the world is Unadon — luscious grilled slices of freshwater eel atop a bowl of fragrant white rice. But if your Unagi rice meal comes in a traditional lacquered box, it’s known as Unaju instead. Either way, Unagi is typically served as Kabayaki, slathered with the typical sweet soya sauce called tare, but you can forgo the seasoning and enjoy the eel Shirayaki-style as well.