Unagi

Unagi (Japanese鳗, dt eel) is the Japanese word for eel, and a Japanese fish specialty, which is produced in a complex process of this.

Production

The eel is cut lengthwise. It is grilled over charcoal from oak, then steamed, to deprive the fish part of its high fat content. Then he comes with a special, sweet, brown sauce, a kind of teriyaki sauce, marinated and grilled a second time.

Courts, where Unagi is used

You eat Unagi generally as a main course with rice and the same sauce formulation which is used for marinating. The court will then depending on how it is done, ( " stacked "鳗 重) as unaju or unagi donburi (鳗 丼" rice " ) referred.

Commonly used is also Kabayaki (蒲焼き), with small pieces of eel are alone, often served as an appetizer for an aperitif.

Another use Unagi experiences in the preparation of sushi, where it is also used instead of the usual raw fish as a support for the rice balls. The thus prepared sushi because the fish is marinated yes, not dipped in soy sauce before eating, as it is usually the case.

Cultural Significance

Unagi is similar to natto a very old dish, and is considered in Japan as exceptionally healthy and nutritious food. Traditionally Unagi is the height of summer, usually in late July, eaten, since it is believed in Japan, the specially prepared fish give a large supply of strength and endurance for the second half of the year.

• Fish dish
• Japanese Cuisine