Have you ever tried “Unagi”? This is the Japanese word for freshwater eels. This ingredient is quite common in Japanese cuisine, and we will talk a little about these eels, their various dishes and preparations in Japanese cooking, which are so appreciated by characters like Genta from Detective Conan. For saltwater eels, their name is Anago (穴子).
Eels usually migrate long distances and can live up to 30 years. Although they are called freshwater eels, they spend a lot of time in the sea before migrating to rivers. Unfortunately, the production of Japanese eels is low, and a large part ends up being imported from countries like China and Taiwan. Unagi is rich in proteins, vitamins A, B1, and calcium, being a popular dish in summer due to the belief that its proteins help combat fatigue during this season.
For some, it may be difficult to like eels due to their sliminess. Fortunately, the Japanese manage to prepare Unagi deliciously, just as they do with other dishes. There are several ways to eat these eels, one of the most popular being grilled with a special sauce on a skewer. The eel surprises with its flavor and texture that melts in the mouth and creates unique sensations. Another common way for Westerners to try Unagi is through sushi.
Different ways to eat Unagi
We talked about the grilled version of the eel, usually served with pickles and rice. Another very popular way to enjoy Unagi is through “Unadon,” which consists of a bowl of rice topped with Unagi. The eel is not consumed raw, as raw freshwater fish are not considered safe. The term “Unakyu” is used for sushi made with cooked Unagi and cucumber.
There are various preparation and cooking techniques for Unagi. When it is filleted, deboned, and grilled, it is called kabayaki. If it is cooked only with salt, without sauce, it is known as shirayaki. Another popular preparation is Umaki, which consists of slices of Unagi rolled in omelets.
The Japanese even consume the bones of the eels in a dish called Hone Senbei. Using the long backbone of Unagi, it is possible to create something crunchy, light, and salty. In addition, they enjoy the grilled eel liver, known as Kimoyaki, or in soup form, called Kimosui.
There are thousands of other ways to eat unagi, whether as a specialty or as an ingredient present in some other dish. Not to mention the regional differences!
Curiosities about Japanese eels
Unagi is often served over rice and is something expensive. It is not something we can eat daily without feeling the pinch, probably due to the difficulty of finding unagi and preparing it. You cannot just go to a market and buy fresh eel and prepare it without the necessary experience.
Unagi is a special food consumed mainly in summer. There is even a special date called “Doyo ushi no hi” (土用丑の日). On this date, which usually falls on a Saturday, the Japanese have the tradition of eating eel since the Edo period.
Unazen is a popular restaurant specializing in Unagi, which cooks the eels fresh to order. Other popular restaurants in Tokyo are called Ishibashi, Ikeunagi no mise, Godaime Nodaiwa, Unagi Uomasa, and Miyoshi.
If you are in Japan, take the opportunity to try these Japanese freshwater eels! If you have already tried them, comment below and share with friends. We also recommend reading:
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