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is a preparation of fish, especially unagi eel,〔, vol. 7,"kabayaki" by describes it as being used principally or almost always for unagi (「もっぱら鰻」)〕 where the fish is split down the back〔 the Japanese dictionary says ''kabayaki'' applies to such fish as ungai, hamo, and dojō〕 (or belly), gutted and boned, butterflied, cut into square fillets, skewered, dipped in a sweet soy sauce-base sauce before being broiled on a grill. Besides unagi eel, the same preparation is made of other long scaleless fish such as ''hamo'' (pike conger),〔 ''dojō'' (loach),〔〔 catfish,〔 ''anago'' (conger eel),〔 and (Pholidae).〔 One can also find canned products labeled as kabayaki-style ''sanma'' (Pacific saury). Kabayaki eel is very popular and a rich source of vitamins A and E, and Omega-3 fatty acids.〔, p.144-〕 A popular custom from the Edo period〔, pp.167-8, repeats a story of a certain eel purveyor from Edo who asked a calligrapher to write the Ox (day) character as a sign〕 calls for eating kabayaki during the summer to gain stamina,〔 especially on a particular mid-summer day called ,〔〔 which can fall anywhere between July 18-August 8 each year.〔, p.372 describes Doyo as "about eighteen days from July 20th", though in actuality the beginning date can shift a day or two. The days cycle through the twelve animals (Twelve heavenly branches) so any one or two of the dates within the eighteen day period can fall on an Ox day.〕 The eel kabayaki is often served on top of a bowl (donburi) of rice, and called ''unadon'', the fancier form of which is the ''unajū'', placed inside a tiered lacquered boxes called ''jūbako''. It is also torn up and mixed up evenly with rice to make , which is enjoyed especially in the Nagoya area. ==Kantō vs. Kansai== Broadly there are two schools of cooking the kabayaki. In the Kantō region (eastern Japan), the eel is slit down its back,〔, p.140〕 and butterflied, so that there is a lighter-colored stripe of the belly down the middle of each fillet on the skin side. The long eel is cut into shorter squarer fillets and skewered.〔, p.9〕 In Kanto, the skewered eel is first broiled plain into what is known as ,〔〔 then steamed, before being flavored and grilled again, and as a result turn out more tender and flakier after grilling.〔, p.144-〕 Whereas in the Kansai region (western Japan) the eel is slit down the belly〔 and directly grilled without being steamed, often still in their original length, and called .〔 The outer skin could be tough and chewy, and for this reason, eel cooked in Kansai style may be placed between layers of piping hot rice, in order for the vaporization to help tenderize it. In the Kansai area, the eel is often called ''mamushi'',〔〔, p.9〕 just like the name of the common viper in Japan, ''Gloydius blomhoffii''). Some speculate the name is a corruption of ''mabushi'' meaning "besprinkle',〔 while others say it is a reference to the eel being rather similar to the viper in shape and vigor-endowing abilities when consumed.〔 抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』 ■ウィキペディアで「kabayaki」の詳細全文を読む スポンサード リンク
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