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Regarding taste as well as shipment volume, eels of Lake Hamana rank in top levels in Japan. They boast to have soft but well-developed muscles, sufficient fat, and uniformed quality. Blessed with mild climate and good natural water obtained from 400-meter below the ground, and a 200-year-old history as a birthplace of cultivation, the area produces delicious eels. In Hamamatsu city, there are many long-standing eel restaurants. As the place marks a crossroad between east and west of Japan, eel cooking culture is diversified. Some offers eastern style eels which were split from the back, steamed and served with plain sauce. Others provide western style crispy eels from which bellies were cut, grilled and served with sweet sauce. You can find both types in a great number there.
Eels of Lake Hamana