Unagi

A Japanese dish made with eel

Unagi (___) is the Japanese word for freshwater eel, especially the Japanese eel, Anguilla japonica. Unagi is a common ingredient in Japanese cuisine, often served as part of a dish called unadon or unaju. It is known for its rich, fatty flavor and is considered a delicacy in Japan.

Culinary uses

Unagi is typically grilled and served with a sweet soy-based sauce called tare. The most popular way to prepare unagi is kabayaki, where the eel is split down the back, gutted, boned, butterflied, and cut into square fillets. The fillets are then skewered, dipped in the tare sauce, and grilled.

Unagi is often served over a bed of rice, known as unadon (unagi donburi) or unaju when served in a lacquered box. It is a popular dish during the summer months, especially on the "Day of the Ox" (Doyo no Ushi no Hi), when it is traditionally eaten to provide stamina and beat the summer heat.

Cultural significance

Unagi has a long history in Japanese culture and cuisine. It is often associated with vitality and strength, and its consumption is believed to help combat fatigue. The dish is deeply rooted in Japanese tradition, with many regional variations and specialty restaurants dedicated to its preparation.

Sustainability and conservation

The popularity of unagi has led to concerns about overfishing and the sustainability of eel populations. Japanese eels are listed as endangered, and efforts are being made to develop sustainable farming practices and reduce the impact on wild populations.

Gallery

• 
  A famous unagi restaurant in Mito, Japan

Related pages

• Japanese cuisine
• Eel
• Kabayaki

References

• "Unagi." Japan: An Illustrated Encyclopedia. Tokyo: Kodansha, 1993.
• "Eel farming in Japan: Challenges and innovations." Journal of Aquaculture Research, 2020.