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Eel rice is a poem of Japanese culture. Every step behind a wonderful bowl of eel rice needs artisan's carving and dedication.
Let's talk about why eel rice has such an important position in Japanese cuisine from the knife skill of the eel killer.
In Japanese eel cooking, there is a saying that it takes three years to learn eel skewers, eight years to learn eel slicing, and a lifetime to learn eel roasting.
At first glance, this may seem like a bit of an exaggeration, but it is true in the factories that mass produce roasted eel in China (almost two-thirds of the world's fish farms are in China).
As a matter of fact, the eel factories in China were first made by Taiwanese people. This time can be traced back to the 1980s and 1990s. The factories were mainly located in Guangdong and Fujian, and scattered in other provinces, including the current situation. So the early eel-killing masters were trained from the '90s.
As Japanese attach great importance to food, in addition to strict pesticide testing requirements on food itself, they also have strict requirements on the appearance of eel. An eel killer usually kills an eel with three cuts: the first cut is to cut the eel from the back or abdomen, the second cut is to remove the spine, and the third cut is to remove the head. Eels have been slaughtered in Japanese ukiyo pictures, and until now, the technique is much the same, sticking a spike through the eel's head to hold it in place and then killing it.
In terms of taste, taste before baking: as shown in the picture below, the opening of eels, whether dorsal or ventral, is bilateral and symmetrical without any knife wounds.
This requires the teacher slicing technique to get, because if kill wound appeared in the process of eel, eel will be depreciated, this party is not willing to accept Japan, domestic boss is losing money, so the semeai eel master request corresponding is higher, and must be fast,
because every year China's exports of eel quantity is huge, the master kill eel cultured time longer, So the amount of eels killed each day equally is amazing. The average skilled eel butcher can kill a ton of eels a day.
A master with an apprentice can usually set out after a few months, but it takes more than eight years for a master to master the skill of killing eels. Such masters are quick and accurate with very few mistakes.
It is not too much to call eel-killing master craftsman. These old masters in China have more than 20 years of working experience, and their salary level is also relatively high. In the 1990s, an eel-killing master's monthly salary could reach 3,000 yuan, but now it is more than 10,000 yuan
Therefore, the reason why eel rice can be called Japanese poetry is that there are very high requirements for each step behind the finished eel cooking.
What we talk about is only the requirements for the eel killing skills, and it is a profound knowledge of how to cook eel.
