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Together with Jiro Ono and Tetsuya Suyob, the three gods of Edogawa cuisine, is located near the Tokyo Tower, the old eel rice restaurant, the god of eel and Kenjiro Kanamoto, the current helmsman of the fifth Generation Menoda Rock. Born in 1928, he counts his fingers. Now an enterprising 90 years old, he not only continues to knife eels himself, but also actively runs four restaurants in Tokyo and the only overseas one in Paris, France.
The main reason Noda has been able to open so many restaurants is that eel is easier to pass on than sushi or tempura, which require more talent and experience. For a good eel rice, the most important thing is the quality of the ingredients and the handling of the cooking temperature, and the slight deviation of the knife skill is relatively less important.
One of the most interesting things about Minyoko Noda is that it uses natural eels as much as possible. In fact, wild eel is rare and endangered today, more than half of eel restaurants already only use aquaculture eel for cooking. Eating the larger, fatter, natural eels is a godlike treat.
The uncle personally thinks I am very lucky, because I have been to Noda Rock, Miyokome, for three times and also encountered natural eels. If you love eel rice as much as I do, you will understand the appeal of natural eel after tasting it. In particular, you can feel his passion and devotion to cooking when you read kenjiro Kinamoto's works and see his pictures of chopping eel.
Kenjiro Kinamoto's restaurant is not sure if he is cooking in the kitchen, but we should not miss the various eel dishes. Eel jellies, omelettes, steamed eggs, grilled eel skin, grilled eel liver, and almost everything, I particularly like eel jellies that not every restaurant can make.
As for the main character of eel cooking, today I will not say there are two kinds of kabayaki and shirayaki, let alone explain the difference between the two. All I can say is, if you want to get the flavor of the eel, go for the shirayaki. If you want to get a little more flavorful, you should eat kabayaki, and the important thing to remember is if you try both. Then eat shirayaki and then eat kabayaki, otherwise it will waste the master's painstaking efforts!
Uncle always prefers to eat shirayaki, but there are few places to eat in Hong Kong, so every time I go to Japan, I always try to have a chance to eat. The shirayaki eel of Mindaimei Noda rock, due to the use of natural eel. As a result, the meat is rich and greasy, and you can enjoy the unique flavor of the eel with every bite. Unlike other restaurants, the most recommended cooking method here is not to add mountain pepper, horseradish, but with the simplest "sea salt" to enhance the taste!
Of course, more diners like to eat kabayaki eel than shirayaki eel, because the kabayaki sauce adds another level of flavor to the kabayaki eel. In particular, like Hong Kong marinades, kabayaki juices at each eel restaurant evolve different flavors by absorbing the eel grease. Exaggeratedly, as long as we taste the kabayaki sauce, we can feel the idea and style of the shop owner.
Just like the five generations of the eye noda rock, the shop as its name came to the hands of The teacher Kinamoto and jiro has experienced five generations, so its kabayaki sauce has also inherited a hundred years of history. The taste is thick but does not rob the taste of eel. On the contrary, it also sublimates the taste of grilled eel, which is overflowing with oil. No wonder many diners prefer kabayaki eel to shirayaki eel!
But like Mr. Ono, Mr. Kinamoto is getting older and less likely to cook eel himself, and unlike sushi and tempura, eel cooks rarely stand in front of diners. So the teacher for me, has been just a vision in my mind!
I hope ono Jiro, early b female Tetsuya, Jin Ben and jiro three teachers can live a long life, good health, but also hope that their cooking can be well inherited, in the future can let more diners can eat these such as Japanese national treasure level delicious!
