Osumi Unagi

The Osumi Peninsula is blessed with abundant groundwater filtered through the volcanic ash plateau, and it is known as one of the nations leading eel producing areas. Raised carefully in pure water, the eel has plump flesh with no muddy odor. A fragrantly grilled fillet is a dish you should not miss when you visit this land.

Highlights

Coated in sauce and grilled over charcoal, the eel has crisp skin and flesh so tender it seems to melt. The sweet and savory sauce, the plump flesh, and the rice form a perfect trinity that keeps your chopsticks moving. Enjoying it grilled plain with wasabi for a lighter taste is a luxury only the source region allows.

Enjoying the Seasons

On the midsummer day of the ox, it draws crowds seeking a stamina boost. In the season when the fat is richest, the flavor grows even fuller. In the cold months a piping hot eel bowl soaks right through you, so its nourishing taste can be enjoyed all year.

Access and Basic Information

Around Shibushi and the wider Osumi Peninsula, specialty shops dot a land where eel farming thrives. Travel is mainly by car from the town centers, but a bowl savored at the source is worth every mile.

A Quick Tip

If a shop lets you choose both the sauced and the plain grilled styles, try them side by side. You can fully savor the freshness of flesh that only the source region can offer.