What Is Steamed Eel in a Bamboo Steamer? An Explanation of How It Differs from Unaju and Its History as a Dish Originating in Yanagawa

“Steamed Eel in a Bamboo Steamer” — a dish that has long been beloved in Fukuoka and Hakata, and one that eel lovers simply can’t resist. However, when asked, “How is steamed eel in a bamboo steamer different from ‘una-ju’?” or “Why is it steamed?”, it’s surprisingly difficult to explain. In this article, we at Fujiuna Tenjin Main Store—a specialty eel restaurant on Tenjin Nishi-dori—will clearly explain what steamed eel in a bamboo steamer is, its origins, how it differs from unaju, and why it tastes so good.

Understanding the Basics

What is "seiro-mushi" eel?

"Steamed eel in a bamboo steamer" is,A dish made by placing grilled eel on top of rice mixed with sauce and steaming it in a seiro (steamer) until it's fluffyThis is one of the ways to enjoy eel that has been popular in northern Kyushu, particularly in Fukuoka Prefecture.

Unlike “una-ju” and “una-don,” which feature grilled eel served over white rice,The flavor of the sauce has really soaked into the rice itself.This is what makes it unique. Furthermore, because the entire dish is steamed, the eel turns out plump and the rice remains moist. Even the steam that rises the moment you open the lid is part of the unique charm of steaming in a bamboo steamer.

How to Steam Food in a Bamboo Steamer

Traditional steamed dishes are typically prepared in the following order (though the process may vary by restaurant).

As such,Steam TwiceThis allows the rich flavor of the eel to infuse into the rice, bringing the whole dish together. It’s often served directly in the steamer basket, and it’s a nice touch that it stays warm right up to the very last bite.

Tracing One's Roots

The Origins and History of Steamed Eel in a Bamboo Steamer

Steamed eel in a bamboo steamer is,A local dish originating in Yanagawa City, Fukuoka PrefectureIt is said that... Yanagawa has long been known as a renowned producer of wild eel, and within the prefecture, it is so well-known that people say, "When it comes to eel, Yanagawa is the place."

There are various theories regarding its origins, but in the early Edo period,1681 (the first year of the Tenna era)...It is said to have been devised by the founder of the long-established Yanagawa restaurant “Ganso Honkichiya.” The founder is said to have encountered kabayaki in the Kanto region and, wanting customers to enjoy the eel—which typically has tough skin—in a softer texture and while it remained warm until the very last bite, developed this steaming method.

In Yanagawa, this dish has long been known as “unagi-meshi,” and it has been passed down primarily in the Chikugo region, served with a sauce that makes use of the local sweet soy sauce. As a culinary tradition cherished across generations,In 2022 (Reiwa 4), it was designated as a “100-Year Food” by the Agency for Cultural Affairs...is being done.
See:Agency for Cultural Affairs “100-Year Food”

Taste Comparison

The Difference Between Steamed Eel in a Bamboo Steamer and “Unaju” and “Unadon”

Even though they are both eel dishes, the seasoning, presentation, and texture of the rice differ between steamed eel in a bamboo steamer and eel rice boxes or eel bowls.

What's the difference between this and "hitsumabushi"?

A dish often compared to seiro-mushi is “hitsumabushi,” which is said to have originated in Nagoya. The distinctive feature of hitsumabushi is that it allows you to enjoy the dish in different ways: by eating the chopped eel on top of rice as is, with condiments, or with dashi broth poured over it. Seiro-mushi, on the other hand, is a dish in which the eel and sauce-flavored rice are steamed together to become one. Although both are eel dishes, they differ in their places of origin and how they are enjoyed.

Fujuna's Commitment to Quality

"Steamed in a Bamboo Basket" at Fujina Tenjin Main Store

At Fujina Tenjin Main Store, we prepare Fukuoka-style steamed dishes with the meticulous care of a specialty restaurant. Among the many varieties of steamed dishes, here are some of the unique features that set our restaurant apart.

Not "thin omelet" but "thick omelet"

While thinly sliced omelet is often used in traditional steamed dishes, at Fujina,A Thick-Style Omelet That Really Stands OutWe serve it topped with fluffy, sweet egg, rice soaked in sauce, and fragrant eel. This trio of flavors is what makes our steamed eel dish so unique.

The ingredients used for that thick-style omelet are,"Located at the foot of the Mt. Tara range in Kashima City, Saga Prefecture, "Ueda Poultry Farm"Free-Range Eggs". The chickens are raised in a chicken coop equipped with an exercise yard, providing an environment where they can move about freely and comfortably. These eggs, known for their rich yolks and clean aftertaste, pair perfectly with fluffy, thick-style omelets. At Fujina, we take pride in carefully selecting every ingredient—not just the eel, but even each and every egg served as a side dish.

Directly sourced live eels from Miyazaki and Kagoshima

From Miyazaki Prefecture and Kagoshima PrefectureWe source live eels directly from their places of origin... Its defining feature is the juicy freshness unique to live eels raised in the waters and climate of Kyushu. Even when steamed in a bamboo steamer, the inherent quality of the ingredients themselves forms the foundation of the flavor.

Kanto-style “Back-Cut” × Hakata-style “Direct-Grill”

Cut the fish open along the back and grill it slowly over high heat from a distance.Hakata-style Grilled Rice. The skin is crispy, and the flesh is plump. We steam this fragrant, glazed eel gently in a bamboo steamer until it’s light and fluffy.

A matured sauce made by gradually adding more liquid

I raised it by adding more water as neededA light and crisp aged sauceHowever, as it steams, it blends evenly throughout the rice. It is the key to Fujina's flavor, bringing out the rich umami of the eel.

Steamed Dishes Menu

*Prices are as of 2026 and include tax. Menus and prices are subject to change. Please check the official website or in-store for the latest information.

If you want to try Fukuoka-style steamed dishes
To Fujina Tenjin Main Store

A Fukuoka specialty: steamed rice served in a bamboo steamer topped with a thick omelet,
Made with live eels sourced directly from the producer and prepared Hakata-style on the grill.

Hours: 11:00 a.m.–9:00 p.m. / Open daily / 1st Floor, Nishitetsu Grand Hotel

Frequently Asked Questions

FAQ

Restaurant Information

Hakata Unagiya Fujiuna Tenjin Main Store — Basic Information