Mishalak

Sounds good, and like something easy to try Real Soon Now. (Though I must note that during eight months spent in Japan -- well... call it three months; the rest of the time I was In The Army -- I never even once saw brown rice. But that was fifty years ago.) Non-faux unagi domburi in the traditional style -- which I've never found here in the States -- uses fresh fresh-water eel, isn't especially sweet, and tastes like ...errr... eel (a bit musty, as carp or catfish sometimes do).