During the Edo period, the Japanese gradually had the tradition of eating eels. According to folklore, sea eel has the function of supplementing energy, and its taste is soft and tender, and its nutrition is comprehensive. In the hot summer, eating eels can enhance the resistance and make people spend this hot summer safely.
Japan's yearning for eel rice is manifested in the quality of fish itself, the maturity of skewers, the combination of brushed juice and white rice. Specifically, the eel itself is divided into natural, cultured, river eel, sea eel, heavy eel and eel. Generally speaking, the order of natural feeding is river eel > sea eel, eel weight > eel.
The common eel practice is "general roasting", in which the eel is cut open, the fishbone inside is removed and then strung on the barbecue grill. During the baking process, the sauce is brushed constantly, and in order to grasp the maturity, a fan is also used to blow the fan. This is the origin of "Pu Shao".
However, because Japanese people really love eating eels, coupled with the unstable temperature in recent years, the output of wild eels has been declining continuously, so that Japan once broadcast a report that "Japanese eels are dying and the price of eel rice has risen sharply".
However, eel rice may be very rare in Japan. Why is the price of eel rice in China stable and the supply hasn't decreased at all? The reason is that the sea eel that everyone eats in China comes from China, and even some Japanese eat eel rice from China.
In fact, two-thirds of the eel farms in the world are located in the coastal areas of Guangdong and Fujian in China, especially the sea eels in Fujian, which are sold to Japan to obtain a certain industry. There are also many Japanese shops that use Fujian sea eels, but at the dinner table, the shop owners dare not say.
China Fujian produces sea eels. What is the sales situation in Japan? The biggest difference is that the price is different. Japan has absolute confidence in its own food, so the price of sea eel marked "domestic" can be sold to more than 1000 yen, while imported sea eel from China only costs 1000 yen.
Which tastes better? A diner who has eaten two kinds of moray eels said that if it was him, he would definitely choose China moray eels. Because China sea eel is fat, big, delicious and comfortable to eat, it is made into roasted eel. The vegetable oil is rich and colorful, the fish is tender, sweet and delicious, and the price is cheaper.
In contrast, Japanese sea eels are thinner and smaller, and the price is high. You need roasted eels. The vegetable oil of Japanese sea eel is really not as colorful as the sea eel produced in Fujian, China. Therefore, the baked sea eel is relatively dry in texture and not so full in flavor. People who like to eat eel can generally eat the gap in the middle.
Best of all, Japanese TV programs have taken pains to claim that their own moray eels are the best. In their view, China eels are raised, so they can look fat and big in a short time, while Japanese eels are wild, so they are thin and safe to eat. This is really interesting.
Behind a bowl of eel rice here, it is often hard to remind people that there is still a "confrontation between China, Japan and South Korea". While the Japanese despise our own moray eel, we can't lack our own moray eel. After all, if the export of eel in China decreases, many small shops that make eel rice will need to close down.