Kagoshima Prefecture: Sanei Nourman Soup (with cut bones), red eggplant, and wild asparagus.Miyazaki Prefecture: Aji Unagi, Koshiabura, and white asparagus spring rolls with sansho salt and canola flower sauce.Shizuoka Prefecture: Kyomizu Unagi sashimi, liver, and Kujo green onion with vinegar miso.Grilled liver, urui, seri, and shredded Nara pickles.Miyazaki Prefecture: Aji Unagi Tamago (steamed), served with new onion sauce and edamame.Hamamatsu, Shizuoka: Deshiko Unagi grilled in a style reminiscent of Peking duck, with young corn and unagi sauce flavored with butterbur miso.Grilled tenderloin and tail, with water shield, nagaimo, fruit tomatoes, and chrysanthemum petals.Miyazaki Prefecture: Aji Unagi grilled with straw, served with ponzu and grated daikon.Kagoshima Prefecture: Sanei Nourman in a Peking duck style.Kumamoto Prefecture: Amakusa Ai Unagi (front) and Amakusa Natural Unagi (back) grilled white, served with salt, liver salt, and wasabi.Shizuoka Prefecture: Kyomizu Unagi (front, Kansai style) and Hamamatsu Deshiko Unagi (back, Kanto style) unaju, with pickles and red miso soup.Mizu Yokan (water jelly).
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