Japanese – Unagi – theEatLand

Unagi (鰻) is the Japanese word for eel, specifically the freshwater eel (Anguilla japonica), which is a popular delicacy in Japanese cuisine. Unagi is often served grilled, glazed with a sweet soy-based sauce called tare, and is known for its rich, tender texture and savory-sweet flavor.

Key Features of Unagi:

Types of Eel:
- Unagi (Freshwater Eel): The most commonly used eel in Japanese cooking.
- Anago (Saltwater Eel): A different species of eel, usually softer and lighter in flavor compared to unagi.
Preparation:
- Unagi is typically grilled after being marinated in tare, a sauce made from soy sauce, mirin, sugar, and sake.
- It can be served whole on a skewer (kabayaki) or sliced over a bowl of rice, known as unadon (unagi donburi).
Cooking Method:
- Kabayaki: The eel is first butterflied, grilled, and basted with tare sauce, which gives it a glossy finish and deep flavor. The grilling process often involves cooking the eel twice to ensure tenderness.
- Steamed Unagi: Sometimes eel is steamed before being grilled to retain moisture and enhance its softness.

Popular Dishes Featuring Unagi:

Unadon (うな丼):
- A bowl of steamed rice topped with grilled, glazed unagi, often garnished with pickles or shredded nori. It’s a very popular dish, especially in summer.
Unagi Sushi:
- Unagi can be served as a topping for sushi, either as nigiri or in rolls (unagi maki).
Unagi Donburi (うな重):
- A more luxurious version of unadon, often served in a lacquered box (jubako) rather than a bowl.
Unagi in Soup:
- Eel may also be added to broths, like in unagi no suimono, a light soup featuring unagi and seasonal vegetables.

Cultural Significance:

Unagi is traditionally eaten during the Doyo no Ushi no Hi, a special day in the summer (usually July), known as Eel Day, to help people stay healthy during the hot summer months and replenish energy.
Eating unagi is thought to give strength, as eel is high in nutrients like protein and omega-3 fatty acids.

Fun Fact:

Unagi is highly prized in Japan for its rich flavor, and due to overfishing, wild unagi has become rarer and more expensive. As a result, many eel farms now raise farmed unagi.