Aichi is the second largest producer of farmed unagi, freshwater eel. Unagi is often steamed and then grilled but in Aichi it is only grilled resulting in a richer texture. The eel is grilled with a sweet kabayaki soy sauce, cut up into small pieces, and placed over steamed rice in a hitsu wooden tub. The dish is eaten three ways. First, as it is, then with nori, wasabi, and green onions, and then finishing it as a soup with green tea or dashi in a style called ochazuke. The diner is free to enjoy hitsumabushi unagi three ways. Unagi grilled with an aromatic sweet soy sauce is a perfect match for white rice. The tare sauce made with soy sauce, dashi, and mirin is rich in umami.