There are several theories about the name of the dish, "Uza-ku," but it seems that "U" comes from eel, and "Zaku" comes from the act of chopping eel and cucumber into chunks and mixing them together, as well as the crunchy texture of cucumber.

The important point of uzaku is to return the fat of the eel to the vinegar. It is served with freshly grilled eel, and the flavor of the eel is transferred to the wakame seaweed and cucumber. If you prepare it in advance, the cucumber will die, so it is best to mix it in individual portions and serve it as fresh as possible. Also, if the eel used for uzaku is too thick, the bones become a concern, so it tastes best with about four eels per kilogram.
Also, since the ginger sticks easily, put the ginger in Tosa vinegar, mix it with the freshly grilled eel and other ingredients, and serve it individually. If you mix it too quickly, the soft eel will break, so it's best to handle it gently. By adding mirin that has had the alcohol evaporated to Tosa vinegar that already contains mirin, you can enjoy the richness, the flavor of the newly mixed eel, and the freshness.

1. Open the eel, skewer it, grill it, and steam it.

② Pour eel sauce over the eel and grill it.

③ Mix the ginger with the Tosa vinegar, then add the mirin again after the alcohol has evaporated. Add a fixed amount of kelp stock, cucumber softened with salt, and boiled wakame seaweed to make it bright in color to the vinegar mixture.

4. Quickly cut the hot eel after cooking and combine.

⑤Place pickled myoga on top.