2. Specially made Japanese sauce "Tare" 

Since our establishment, we have been using a soy sauce based on ancient traditional methods, enriched with pure rice sake to create a rich and profound flavor. We continually refine the sauce by analyzing its salt concentration and sugar content, ensuring it complements the Mino Jiyaki grilling process to perfection. During the grilling over high-temperature binchotan charcoal, the eel is repeatedly soaked in this secret sauce, creating a unique depth and umami by combining the eel's fat with the smoky essence of charcoal.

3. Special way of grill  

The infusion of sauce into the eel is determined by the degree of grilling and the intensity of the heat. This judgment is highly intricate, and Minokane's eel artisans rely on their experience and intuition to grill the eel. By meticulously removing excess oil and slow, steady grilling, a technique known as "Mino Jiyaki," the flavor of the eel is concentrated. This method imparts a smoky aroma from the binchotan charcoal, while the natural sweetness of the finest soy sauce and pure rice sake creates a caramelized, fragrant essence. The surface becomes crispy and crunchy, while the interior retains a soft and fluffy texture.