Roasted eel in sauce with a long history

Edo is the old name of Tokyo. At that time, the Tokugawa clan ruled Japan lived in Edo City and set up the shogunate here, which made Edo a substantial political center. Because most of the sea fish used for sushi were caught in the waters of Tokyo Bay in front of Edo City, the word "Edo Qian" often appears at the same time as "holding sushi". In fact, the earliest description of "Edo Qian" is made with eels.

In the past, eels were occasionally used for pricking or steaming, but in most cases they were baked in sauce, which is today's protagonist: "Pu Wei eel". There is a reference to the origin of the word "Pu Wei" in the Edo-era custom chronicle "Shou Zhenjiao Manuscript": in the old days, eels were cut into long segments, then bamboo sticks were strung together and roasted on charcoal fire. The appearance of a string of roasted eels was somewhat similar to that of cattails, and the name "Pu Wei" came from it.

In the Edo era, Japan's economy was flourishing unprecedentedly and its centralization reached its peak. Many infrastructure projects attracted countless immigrants. In the early days of Edo's construction, most men did not bring their families. Straight men who lacked women to do housework could only rely on "take-out" to solve the problem of food and clothing. So Pu-baked eel, like sushi, tempura and Weizeng Tianju, which were convenient, fast and nutritious, greatly satisfied the fast-paced Edo people at that time, and also ushered in a beautiful era of their own great development. In the late Edo period, the price of a string of roasted eels was only the same as that of a bowl of buckwheat noodles, which made roasted eels an absolute delicacy for the common people.