However, in this cooking method, no matter how many times the eel was basted with soy sauce, the soy sauce was washed off the skin by the fat that oozed out of the eel, and the seasoning did not penetrate into the eel　and therefore, the eel was not well-seasoned when cooked.
(しかし、その調理法ではウナギから染み出る脂で、何度も醤油を掛けても皮に醤油が弾かれ、中に味がしみ込まずうまく調理が出来なかった。)