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Hamanasu uses top-grade "four-piece" eel, which is farmed in Taiwan and exported to Japan. Each eel weighs about 250 grams. Although smaller in size, they are well-balanced in fat and meat, and also more expensive. The eel is slaughtered on the same day, then undergoes a complicated process of roasting, steaming, dipping in sauce, and roasting again. The sauce is a traditional Kanto-style sauce, used exclusively by Hamanasu in Taiwan, and is sourced from a Japanese century-old store. The flavor is sweet and salty, giving the grilled eel a rich sauce aroma. The basic four ways to eat Japanese eel rice include the common unagi kabayaki. For the second serving, you can add sesame, green onions, and seaweed for seasoning. The third serving adds a tamago (egg). Finally, you add Japanese wasabi, sesame, and green onions, then pour hot soup over it to make a tea-boat rice. Enjoy the taste of rice infused with the aroma of eel and tea.