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【英語】 “Unagi” : 暑い夏には栄養満点の鰻を食べてパワーアップ

“Unagi” is Japanese Freshwater Eel. Saltwater eels are known as “Anago”, often offered as one of “Sushi” menu.
鰻とは、通常、淡水で生息する二ホンウナギを指します。海水魚で似ているのは、寿司でもよく食べるアナゴです。

 

“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.
鰻の最も一般的な料理法は蒲焼にすることです。醤油ベースのタレを用い、炭火で付焼きにします。蒲焼を丼御飯に載せると鰻丼、重箱に入った御飯に載せると鰻重になります。

 

“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.
鰻は栄養価が高く消化も良いので、暑さで食欲を無くす人の多い夏によく食べられます。一方、実際の旬は、鰻が冬の冬眠に向けて身に養分を蓄える晩秋から冬です。

 

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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Please explore our “Japan Cool” page to learn more about  the heart and essence of Japan and its culture.

 

 

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