It is said that sea eel-based dishes flourished in Kyoto, because the sea eel, completely neglected in Osaka at that time, was only fish that could be brought alive to Kyoto.
当時大阪では見向きもされなかった「鱧（ハモ）」が唯一「活魚」として運ぶ事が出来たので京都に鱧料理文化が花開いたといわれる。