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Quote by Tetsu Kariya

“Kabayaki-style means brushed with sauce, skewered on sticks and then grilled over charcoal. For a Tokyo-style eel kabayaki, the eel is split open from its back, grilled without the sauce, steamed and then grilled again with the sauce. For the Kansai-style, the eel is split open from its stomach, and then grilled right away without being steamed.”

Quote by Tetsu Kariya

Book:Izakaya: Pub Food
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Izakaya: Pub Food

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Tetsu Kariya

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