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Japanese Street Food | UNAGI | Grilled Eel
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Japanese Street Food | UNAGI | Grilled Eel

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Japanese Street Food | UNAGI | Grilled Eel
Unagi (ใ‚ฆใƒŠใ‚ฎ) is the Japanese word for freshwater eel, especially the Japanese eel, Anguilla japonica (ๆ—ฅๆœฌ้ฐป, nihon unagi). Unagi is a common ingredient in Japanese cooking, often as kabayaki. It is not to be confused with saltwater eel, which is known as anago in Japanese.

Unagi is served as part of unadon (sometimes spelled unagidon, especially in menus in Japanese restaurants in Western countries), a donburi dish with sliced eel served on a bed of rice. A kind of sweet biscuit called unagi pie made with powdered unagi also exists. Unagi is high in protein, vitamin A, and calcium.

Specialist unagi restaurants are common in Japan, and commonly have signs showing the word unagi with hiragana ใ† (transliterated u), which is the first letter of the word unagi. Lake Hamana in Hamamatsu city, Shizuoka prefecture is considered to be the home of the highest quality unagi; as a result, the lake is surrounded by many small restaurants specializing in various unagi dishes. Unagi is often eaten during the hot summers in Japan. There is even a special day for eating unagi, the midsummer day of the Ox (doyo no ushi no hi).

Unakyu is a common expression used for sushi containing eel & cucumber. As eel is poisonous unless cooked, eels are always cooked, and in Japanese food, are often served with tare sauce. Unagi that is roasted without tare and only seasoned with salt is known as “Shirayaki.

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