Hitsumabushi is a local dish of Japan, consisting of thinly sliced unagi (eel) grilled in kabayaki style on rice.

[5] A description of hitsumabushi can be found in the "Ibasho" section of the "Nagoya Mikaku Map" published by Sogensha in 1964.

The smell of the fish would linger if it was grilled too quickly, so it is assumed that they added condiments and made it into chazuke (rice with green tea).

[9] A book published in Tokyo in 1926, "Spring, Summer, Autumn, Winter Daily Dishes," does not mention the word hitsumabushi, but describes a dish in which grilled eel is cut into 2-3 bu (3–9 mm), placed on freshly cooked rice, and stirred with a liquid of soy sauce, mirin and coarse sugar boiled down.

[16] In addition, this was registered as a product, and "offering food and drink" was not subject to registration at the time of application.

After this category became eligible for registration, Houraiken applied for a trademark for "offering food and drink," but the Japan Patent Office rejected the application, stating that "most eel restaurants in Nagoya add this to their menus, and it is known throughout the country as a Nagoya specialty.