A Nagoya specialty: grilled eel fillets chopped and served over rice in a wooden container, often eaten in three ways (plain, with condiments, and as ochazuke).
Kabayaki is the grilled eel preparation itself, not a rice dish.
Etymology
The name is said to come from 櫃 (hitsu, a wooden container) and まぶす (mabusu, to coat or sprinkle), referring to eel pieces mixed with rice in a wooden tub.
