Nagoya is the country's largest producer of fresh water eel (unagi), which are typically grilled, slathered in a rich, dark sauce, and served over rice. Nagoya's take on the dish, known as hitsumabushi, is served in a traditional wooden bowl accompanied by a rice bowl, a plate of condiments and a pot of broth. One eats hitsumabushi by splitting the serving of eel into four portions. For the first portion, scoop the eel into the rice bowl and eat it straight in order to savor the flavor of the eel. The second portion, eat with condiments added. The third portion, season to taste as before, but this time, add broth to create a type of chazuke. The final portion can be eaten as you like. Starting around 2000-3000 yen per person, the dish is relatively expensive.