My Favorite Food is Sushi
...etween the eel and the rice. It is held together by a small piece of dark green seaweed. A typical piece is about two to three inches long and about an nch tall. Texture is important. Unagi should be soft and tender. If you touch it, it is very smooth but firm. When you eat it, you will notice that it is flaky. The rice is a little bumpy, but like the eel, it is also soft. The seaweed that holds it together is very similar to the feel of a tender blade of grass. Then there is the smell. Unagi does not have a very strong smell. It is rather subtle. It seems to draw from a variety of smells. You actually smell the teriyaki or soy sauce more than you smell the eel. Its aroma is very sweet. I suppose it smells a little like chicken. If you listen closely, you can also “hear” unagi as part of the experience. When it is being prepared, there is the sound of cutting as the knife works across the table. When you are getting ready to eat it, you can dip the unagi in soy sauce. It may make a small splash sound or at least you will hear a couple of drops dripping back into the dish. You will also hear your chop sticks clicking together when you pick it up. Finally, there is the...