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Comment by nkoren | Hacker News Reader

Damnit, last year I walked straight past that mochi shop without even realising it. And now I'm hungry.

(Seriously, though, the snacking in Kyoto is epic. Lovely temples and all, but when I go back, my first stop will be at a yatsuhashi shop, then mochi, then those red bean fish cake thingies, then maybe a cucumber on a stick. Damnit, now I'm REALLY hungry. Anyhow, these are businesses worth keeping around for a thousand years. They're just that tasty.)

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The oldest restaurant in Nara hasn't changed their menu in 500 years or so: your options are barley rice with grated yam (mugi tororo) or barley rice with broiled eel (unagi).

The eel is great. The barley rice with gloopy yam on top... let's just say I understand why nobody else sells this stuff anymore.

What I absolutely love about this comment is that I feel exactly the opposite. Love mugi tororo and cannot figure out how eel is popular at all.

And here we have why they have two options.

You mean the delicious barbequed fish with fatty meat that melts in your mouth doesnt seem like it should be popular? Its like fois gras of the sea.

Unagi should be the freshwater eel but yes tell me more about the fatty meat goodness that’s so delicious.

Eel is fish.

Did I say it wasn’t a fish?

Unagi is freshwater eel. Anago is saltwater eel. You said foie gras of the Sea, sea is not freshwater and unagi does not come from the sea.

Great points, I was just being koi.

To be fair, tororo is a bit of an acquired taste. Some people love it, some people hate it. It's similar to natto in that regard.

yatsuhashi!! My first taste of red bean sweets. So yummy

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