The original store is excellent, the food is much better than the eel rice in China. The eel is much thinner than in China, but the skin is very gelatinous and chewy. However, the address of Ctrip is wrong, please search on Baidu Maps.

In the town of salmon, in Liuchuan, taste the 300-year-old Yuanzu Benjiya salmon rice. Its salmon rice is more expensive than other places. Love the shape of Benjiya. The salmon rice is grilled until the skin is crispy and then steamed in the steaming oven. The entrance has a little burnt aroma and bitterness. The sauce really serves the side dish, and the taste doesn&#39;t overshadow the faint scent of the salmon itself. In addition, rice is all pre-mixed with salmon juice and steamed together, no matter the noodles or the bottom of the rice is the same taste, when eating to the later part of the taste is not very prominent. So like white rice, on top of the drizzle of salmon juice, sauce slowly layer by layer into white rice, juice from the face into white rice, the rice above is more juicy flavor, the below flavor, so that will more taste changes.

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Yuanzu store did not say that the special, than the domestic salmon rice is much better, salmon is much thinner than the domestic, but the skin gel and Q bullet are very in place. But the address of Trip.com is wrong, everyone Baidu map to find it.

In Yanagawa, the hometown of eels, taste the original Honyoshiya eel rice, which claims to have a 300-year history. Its eel rice is more expensive than other places. I like the shape of Honyoshiya.
The eel rice is baked until the skin is crispy, and then steamed in a steamer. There is a little burnt aroma and bitterness when you put it in your mouth. The sauce really has the effect of a side dish, and the taste will not cover the faint fragrance of the eel itself.
In addition, the rice is all pre-mixed with the eel sauce and steamed together. Whether it is the top or the bottom of the rice, the taste is the same. When you eat it in the latter part, the taste is not very prominent. So if you like white rice, pour the eel sauce on it, and the sauce slowly seeps into the white rice layer by layer, and the sauce seeps into the white rice from the top. The rice on the top is more juicy and strong, and the bottom is light, which will have more changes in taste.

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