what is unagi

Unagi is the Japanese word for freshwater eel, specifically referring to the Japanese eel species Anguilla japonica. It is a popular ingredient in Japanese cuisine, known for its rich, bold flavor and tender texture. Unagi is commonly prepared using a method called kabayaki, where the eel is filleted, skewered, dipped in a soy-based sweet sauce, and grilled or broiled. It is typically served over rice in dishes such as unadon (eel rice bowl) or used as a sushi ingredient (unakyu). Unagi is never served raw as uncooked eel is poisonous. It is high in protein, vitamins (like vitamin A), and calcium. Eating unagi is traditionally associated with stamina and vitality, often consumed in Japan during the hot summer months and on the Day of the Ox (Doyo no Ushi no Hi) to help endure summer fatigue. There is also a distinction between unagi (freshwater eel) and anago, which is saltwater eel; unagi has a richer flavor and higher fat content compared to the leaner anago. Because of its popularity, the Japanese eel population has declined significantly, leading to sustainability concerns. However, unagi remains an iconic and cherished part of Japanese culinary culture. In summary, unagi is a beloved Japanese delicacy consisting of freshwater eel, grilled with a savory-sweet glaze, celebrated for its flavor and cultural significance.