Each variety comes in several different sizes. Eel grilled without sauce is called shirayaki . This plain form of eel is popular with unagi purists. When you order a full-course eel meal you'll be served kimosui , a clear soup made from eel livers. The livers are very nutritious, although not everyone enjoys the taste.
Some restaurants specialize in dojo, while others concentrate on unagi.
The best known dojo dish is yanagawa-nabe , a mild casserole made with boiled dojo, burdock root and eggs.