New Dotch Cooking Show

Barachirashi vs Nagoya Eel Bowl (1x10)

: 16, 2005

Barachirashi (Edomae style chirashizushi) Chef: Kazuki Kondo Special Ingredient: Wild horse mackerel (shimeaji) from Miyakejima, Tokyo Hitsumabushi style unagi bowl Chef: Tetsuya Kawamoto Special Ingredient: Wild eel (iri unagi) from Satsuma, Kagoshima