Unagi

Japanese eel cuisine

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

Culinary Uses

Unagi is typically grilled and served with a sweet soy-based sauce. The most common preparation is kabayaki, where the eel is split down the back, gutted, deboned, butterflied, and then grilled. The eel is then dipped in a sweet soy sauce-based sauce called tare and grilled again. This method of preparation is similar to teriyaki.

Unagi is often served over a bed of rice, known as unadon when served in a bowl, or unaju when served in a lacquered box. It is also a common ingredient in sushi, where it is known as unagi nigiri.

Cultural Significance

Unagi is traditionally eaten during the summer months in Japan, particularly on the "Day of the Ox" (Doyo no Ushi no Hi) in late July, as it is believed to provide stamina and vitality during the hot summer. This tradition is rooted in the belief that eating unagi can help combat the effects of the summer heat.

Sustainability Concerns

The popularity of unagi has led to overfishing and a decline in eel populations. Japanese eels are now considered an endangered species, and there are efforts to develop sustainable farming practices to ensure their survival. Conservationists are working to balance the demand for unagi with the need to protect eel populations.

Unagi in Popular Culture

Unagi has been featured in various forms of Japanese media, including anime and manga. It is often depicted as a luxurious and desirable food item. The dish has also gained international recognition and is served in Japanese restaurants worldwide.

Gallery

A famous unagi restaurant in Mito, Japan

Related Pages

• Japanese cuisine
• Sushi
• Kabayaki
• Anguilla japonica