Hitsumabushi is a traditional Japanese dish featuring grilled unagi, or freshwater eel, served over a bed of rice. It originates from the Nagoya region and is known for its rich flavor and unique preparation. The eel is typically seasoned with a sweet soy-based sauce and cooked until tender, making it a popular choice among seafood lovers. The dish is often enjoyed in three distinct ways. Diners can eat it straight from the bowl, mix it with condiments like wasabi and green onions, or add a flavorful broth to create a comforting soup. This versatility enhances the overall dining experience.