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Oh, or freshwater eel is one of the most traditional meals in Japanese cooking.

But in New York City, the time honored delicacy is just starting to catch on.

Today I'm traveling to Ne G Obertan.

If it's a toe, learn more about how he'll is butchered, butterflied and barbecued.

My guide for the day is chef Pete O'Keefe Oshima, who is steadily converting New Yorkers to the staple of Japanese food culture.

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Nagi is probably most commonly known and seeing alongside sushi and in a lot of may be complicated looking rules.

But in Japan, this is actually the more common way to be consuming Nagy.

It is somewhat a symbol of wealth, and there is a lot of cultural significance in eating it together with your family.

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This first phase is called She die a key, which is the initial process of actually cooking.

But she is done skin side first to help insure that the entirety of that Nagi is cooked.

This is important to be done on a charcoal grill as opposed to on a gas burner, because cold Russia is a really important concept in Japanese cooking.

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But she means it smells very good, but as though it is char, broiled or barbecued, and that concept is extremely important in what you want.

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Now he's rearranging the coal to accommodate cooking with the sauce so that it doesn't burn.

It's going at a much lower temperature now.

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It is completely different than the Shiia key process.

Once it hits the sauce, it just completely changes.

The smell looks at everything, and you couldn't tell that it's almost ready.

Back in Japan, I have seen this process done as a street food outside, but I've never been able to see it from a professional chef in his kitchen.

So this is a really thrilling experience for me personally.

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I know I cannot wait to taste this dish.

But much like with a lot of Japanese cuisine, there is a lot of process and reason behind each component of the dish, including the container that it comes in.

So this style of Maggie is called nausea, and it comes in a lacquer box, and it actually helps to steam.

Not you just a little bit more, and it adds a lot more flavor to the rice as well.

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The flavor is so rich and deep, and I think that really comes from dipping the entire Nagi into the target as it is being cooked.

Because this Nagy, as yourself, was extremely fatty, and the fatness and the target kind of both get charged together.

There's a slight bitterness to it because of the barbecuing effect, but that is completely taken away a moment later.

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How rich and sweet the sauces in my hometown of Mishima, Shizuoka.

You Nagi is extremely popular.

There is one restaurant called Sakura that has been around for over 100 years, and there's always at least a two hour wait.

So everyone in my town is very, very picky about Maggie, and I feel like this dish would absolutely delight everybody back in my hometown.

And this is just perfection.

The analogy is actually in season.

During the winter, it's been reported that Japan consumes roughly 50% of its shell.

During July and August.

The proteins, vitamins and nutrients found a new Nagi are said to give those who eat it the stamina and strength to withstand the hottest weeks of the year.

And there's even a holiday, So your emotional or day of the ox that centers around enjoying the dish.

One origin story for the tradition dates back to the Edo period.

A well known inventor, an artist named Hidaka Again night set out to help a friend whose idea was struggling to stay afloat during the off season.

In the summer, as the story goes again, I made a sign that read, Today is the real emotional heat, The day for you.

Nagi, in hopes of attracting more customers to the business plan worked.

The restaurant became a huge success and helped turn unity into a summertime staple in Japan.

If there's one person who knows about being for strength and stamina, it's W W E superstar Oska.

Born in Osaka, Oscar Rose to fame on Japan's POTUS A circuit Today she holds the longest undefeated streak in W W E history.

I'm meeting the Empress of Tomorrow at Sushi Seki and Hell's Kitchen to continue my deleting journey.

Master Sushi Chef Seki Sheet has agreed to utilize gonna go Nagi saltwater cousin in a special omakase menu for the two of us.

For Chef Seki, the improvisational art of Omar Casa is like jazz constantly changing and evolving.

Hopefully the meal will give Austin and I the strength we're looking for.

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Thank you so much for watching go to gig.

I so appreciate it, Shawn.

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