“Unagi” is Japanese Freshwater Eel. Saltwater eels are known as “Anago”, often offered as one of “Sushi” menu.
“Unagi” is most commonly cooked as “Kabayaki” which is to gently broiled “Unagi” over charcoal fire with specially seasoned thick soy sauce based sauce. Then, it is served as “Unadon”, a bowl of cooked rice with “Kabayaki” on top, or “Unaju”, cooked rice served in “Jubako” (lacquer ware food box) and “Kabayaki” placed on the top, as seen in the picture below.
“Unagi” is very nutritious and also easily digested, and often enjoyed during the hot humid summer season, as it is good for those who tend to lose their appetite due to the heat. But, actually the best taste is from late autumn to winter, when eels start to reserve nutriment into their body.
Restaurants specialized just in “Unagi” dish is quite common in Japan, and you could have the best “Unagi” in one of these restaurants!
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