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Unagi – summertime treat

  • Jul 21, 2015
  • by Alina

Food ALL

1

Unagi or ‘Anguilla Japonica’, the Japanese eel, is a common ingredient in the Japanese cuisine.

Although it is consumed throughout the year, Japanese people consume it more frequently during the summer months, July and August. It is said that due to its nutrient value, high in protein, vitamin A, vitamin E and calcium, Unagi has stamina enhancing properties, and consuming it increases strength during the hottest season in Japan. There is even a special day for eating unagi, the midsummer ‘day of the Ox’ (Doyo No Ushi No Hi).

There are many unagi specialist restaurants in Japan, however the highest quality unagi can be found at the restaurant near the Lake Hamana in Hamamatsu city, Shizuoka Prefecture.

2

Unary is served in various dishes.
Since is best to avoid consuming raw freshwater fish, unagi is usually roasted over charcoal, then steamed to eliminate any excess fat, and finally served with ‘tare ’, a sweetened, thickened soy sauce. It can be served over rice as a main course (unagi donburi), on skewers (kabayaki), as sushi (unakyu) or without the tare sauce (shirayaki).

3

If you find yourself in Japan during the hot summer, be sure to try a delicious unagi dish.
Although it is considered to be a relatively expensive delicacy in Japan, you can find less expensive unagi dishes in restaurants in shopping malls and department stores.

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