Unagi
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Unagi
is the Japanese word for freshwater eel, particularly the Japanese eel, . 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. In Japanese cuisine 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 う (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 dish ...
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Japanese Eel
The Japanese eel (''Anguilla japonica''; Japanese: 日本鰻 ''nihon'unagi'') is a species of anguillid eel found in Japan, Korea, China, and Vietnam, as well as the northern Philippines. There are three main species under the Anguilla genus, and all three share very similar characteristics. These species are so similar that it is believed that they spawned from the same species and then experienced a separation due to different environments in the ocean. Like all the eels of the genus ''Anguilla'' and the family Anguillidae, it is catadromous, meaning it spawns in the sea but lives parts of its life in freshwater. Raised in aquaculture ponds in most countries, the Japanese eel makes up 95% of the commercially sold eel in Japan, the other 5% is shipped over by air to the country from Europe. This food in Japan is called ''unagi''; they are an essential part of the food culture, with many restaurants serving grilled eel called ''kabayaki''. However, presumably due to a combination of ...
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