Hi, everyone.
Yesterday was a doyonoushi day in the summer. In Japan People eat unagi, freshwater eel on the day to develop their stamina and get through the hot summer. We went to a unagi restaurant nearby. The unagi dish we orderd was kabayaki syle, which is the most common style in our region. The unagi flesh is basted a sweet savory soy sauce and grilled. Its delectable aroma and crunchy texture outside and melting inside are irresistible. The tea served at the unagi restaurant was sencha. I was so busy eating unagi and don’t remember the teste of the tea, sorry. I believe it was just regular sencha.
Take care!
Yesterday was a doyonoushi day in the summer. In Japan People eat unagi, freshwater eel on the day to develop their stamina and get through the hot summer. We went to a unagi restaurant nearby. The unagi dish we orderd was kabayaki syle, which is the most common style in our region. The unagi flesh is basted a sweet savory soy sauce and grilled. Its delectable aroma and crunchy texture outside and melting inside are irresistible. The tea served at the unagi restaurant was sencha. I was so busy eating unagi and don’t remember the teste of the tea, sorry. I believe it was just regular sencha.
Take care!
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