카마쿠라와쿠

The eel bento prepared by a Japanese chef is dedicated to grilling over charcoal, carefully breaking apart the firm flesh while eliminating the texture of small bones with high heat. This process creates a unique texture that is neither Kanto-style nor Kansai-style, resulting in a rich flavor that remains fluffy even when grilled. Additionally, the soy sauce, which is a crucial element of the sauce, is blended from three different types sourced from various breweries and combined with four types of sweeteners that differ in sweetness, creating a complex flavor profile. The Koshihikari rice from Nagano Prefecture, where the owner is from, has a sweetness and stickiness that complements the aroma of the eel and the taste of the sauce.