Tokyo's 200-Year-Old Eel Sauce Secret: A Lifetime of Culinary Mastery

Tokyo's Eel Master: A 200-Year-Old Sauce and the Spirit of Shokunin In the bustling heart of Tokyo, a 96-year-old chef named Kanejiro Kanemoto guards a culinary secret passed down through generations: a 200-year-old recipe for eel sauce. His family's unagi restaurant, Nodaia, is a testament to dedication and craftsmanship. The video from ABC News Australia captures the meticulous process, from expertly slicing 600 eels to the precise application of the sauce. Kanemoto's grandson, Entaro, explains the dedication involved: “It takes three years for skewering, eight years for splitting, and a lifetime for grilling.” The sauce itself, a blend of sweet and salt, mirin, and soy, holds a depth of flavor that, according to Kanemoto, "You won't understand it in your 20s or 30s. It's probably in your 40s." This dedication reflects the 'shokunin' spirit, a commitment to mastery that permeates Japanese culinary culture. Sushi chef Mei Kogo adds, "I think that by continuing to do shokunin work day after day, we can improve our work and make progress." Nodaia and its enduring sauce stand as a symbol of this unwavering dedication to culinary excellence.