Everything about Unagi totally explained
Unagi (うなぎ) is the
Japanese word for freshwater
eels, especially the
Japanese eel,
Anguilla japonica. Saltwater
eels are known as
anago in Japanese. Unagi are a common ingredient in Japanese cooking. 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 has a distinct taste and is quite expensive.
Specialist unagi restaurants are common in Japan, and commonly have signs showing the word
unagi with
hiragana う (transliterated
u), which is the first letter of the word
unagi.
Lake Hamana in
Hamamatsu city,
Shizuoka prefecture is famous throughout Japan as 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 high in
protein,
vitamin A,
calcium,
cholesterol and
saturated fat.
Unagi is often eaten during the sultry, hot summers in Japan. There is even a special day for eating Unagi, the midsummer day of the
Ox.
Further Information
Get more info on 'Unagi'.
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