Atsuta Houraiken's hitsumabushi can be enjoyed in three different ways, with eel slowly grilled in a secret sauce on top of rice.

In the first stage, leave the eel as is and enjoy the flavor of the eel. On the second stage, add the dashi stock and enjoy the combination of the flavor of the eel and the flavor of the dashi stock. On the third stage, mash the eel bones and fat, mix it with rice, and pour it over the "dipping soup" to enjoy it until the very end.