Unagi (Freshwater Eel)
lssue：2012/07/26
Cuisine Summary
Unagi (eels) are long, thin freshwater fish approximately 1 meter in length. They are very nutritious because they are high in protein, A vitamins, and B-complex vitamins.
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History of Unagi
History of Unagi
Unagi are currently prepared by filleting the eel and grilling it on skewers. This method of preparation is said to have started in the Edo era (17th to 19th centuries). Unagi is a typical Edo-style dish, along with soba and tempura.
Differences Between Kanto and Kansai Unagi
Unagi is prepared differently in the Kanto (eastern Japan) and Kansai (western Japan) regions.
Unagi is prepared by cutting open and filleting the eel and taking out the bones and organs. In the Kanto region, the eel is cut open along its back, yet in the Kansai region, the eel is cut open along its stomach.
Also, in the Kansai region, the filleted eel is skewered and then grilled. In the Kanto region, the eel is additionally steamed before grilling.
Enjoying Unagi
Finding Unagi Restaurants
Unagi is a relatively expensive food. Unagi can be eaten at Japanese restaurants, unagi specialty shops, and freshwater fish specialty shops.
Wild eel is considered tastier than farm-raised eel, and eel from Japan is considered better than imported eel. Unagi caught in certain areas is considered brand-name unagi. Depending on the shop, even for the same unagi dish, prices can fluctuate based on the type of unagi used.
Natsu no Doyo no Ushi no Hi (Summer Day of the Ox)
Unagi is traditionally eaten on Natsu no Doyo no Ushi no Hi. This is a special day in the old Japanese calendar. The tradition is that eating food that contains the character う ("u") on this day is good for one's body, and by eating unagi (うなぎ), you get good nutrition and enough energy to survive the hot summer. Even now, many unagi shops have very long lines on Natsu no Doyo no Ushi no Hi.
Typical Dishes
These are some typical unagi dishes.
Kabayaki：This is the most common way to eat unagi. Unagi is put on skewers, dipped in a sweet sauce, and then charcoal grilled. Sansho, a spicy tree fruit, is often sprinkled on top before eating.
Unadon/Unaju：Unadon and unaju are both rice topped with kabayaki unagi. Unadon is served in a donburi bowl, while unaju is served in a square lacquered box called a "jubako."
Unaju is served at different prices, usually either as, from most expensive to cheapest, "matsu," "take," and "ume" or as "tokujo," "jo," and "nami." The price level determines how much unagi is included in the meal.
Hitsumabushi：Local specialty mainly eaten in central Japan. Thinly sliced kabayaki unagi is placed on top of rice in an "ohitsu" (large rice bowl). Rice and unagi is then taken out of the ohitsu with a large wooden spoon called a "shamoji" and placed in a smaller bowl and eaten. The first bowl of unagi and rice is eaten plain, the second bowl is eaten with nori seaweed and green onions, and the third is eaten with nori, green onion, and soup or tea poured on top.
Uzaku：Cooked unagi served with cucumber and seasoned with sour vinegar.
Shirayaki：Charcoal-grilled unagi. Eaten sprinkled with soy sauce, with wasabi and ginger on the side.
Kimoyaki：Unagi innards grilled on a skewer. Popular as a snack with sake.
Kimosui：Soup prepared with unagi innards.
Umaki：Tamagoyaki (scrambled egg roll) with kabayaki or shirayaki unagi inside.
Hone Sembei：Fried eel bones.
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