Ganso Motoyoshiya

In Yanagawa, the hometown of eels, taste the original Honyoshiya eel rice, which claims to have a 300-year history. Its eel rice is more expensive than other places. I like the shape of Honyoshiya. The eel rice is baked until the skin is crispy, and then steamed in a steamer. There is a little burnt aroma and bitterness when you put it in your mouth. The sauce really has the effect of a side dish, and the taste will not cover the faint fragrance of the eel itself. In addition, the rice is all pre-mixed with the eel sauce and steamed together. Whether it is the top or the bottom of the rice, the taste is the same. When you eat it in the latter part, the taste is not very prominent. So if you like white rice, pour the eel sauce on it, and the sauce slowly seeps into the white rice layer by layer, and the sauce seeps into the white rice from the top. The rice on the top is more juicy and strong, and the bottom is light, which will have more changes in taste.

The eel rice is very delicate, and the rice box and side dishes are very attentive. The rice and eel are freshly steamed.

Founded in 1681, the first year of Tianhe, the steamed eel rice has a history of hundreds of years.