Unagi - The spirit of Japanese cuisine

 

Unagi



Evolution of Unagi

"Unagi" is a traditional Japanese dish that is widely consumed. It refers to freshwater eel, specifically Anguilla japonica. It is often grilled over charcoal and glazed with a savory sauce. It is famous for its robust but soft flesh, rich fattiness, and characteristic sweet flavor. Unagi has been a part of Japanese cuisine for centuries, with its widespread consumption dating back to the Edo period (1603–1868). During this time, unagi gained popularity as a stamina-boosting food, especially in the hot and humid summer months. The Japanese believed that unagi provided strength and energy. 

Unagi is more than a meal; it is a cultural icon that is firmly embedded in Japanese society. Its association with vigor and vitality makes it a popular choice during Japan's hot summers. Furthermore, the tradition of eating unagi as a special delicacy at festivals and family gatherings emphasizes its cultural value. Unagi also exemplifies the Japanese principle of utilizing all parts of an ingredient. Some restaurants provide skewered specialties constructed from unagi liver, bones, and even fins, demonstrating Japanese cuisine's inventiveness.

Types of Unagi

Kabayaki

Before skewering the fish, it is boned, butterflied, and chopped into pieces. Kabayaki-style unagi comes in two primary regional varieties. Kanto-style unagi begins with the fish being filleted, skewered, and grilled. Then it's steamed and grilled once more. The final step in the method is to brush the food with sweet unagi sauce. The second regional variant is Kansai-style unagi. In this version, the eel is butterflied before grilling. It does not require steaming. The Kansai-style unagi is crisper on the outside and softer on the interior than the Kanto-style.




Unadon

Unadon, or grilled eel rice bowl, is a Japanese dish made of steamed rice topped with grilled eels coated with a sweetened soy-based sauce called tare and caramelized, preferably over a charcoal fire. The eel used in unadon is frequently grilled kabayaki-style and covered with a sweet soy sauce. The Japanese rice bowl is known as "donburi" or "don." Both foods combine to create "unadon."


Unaju

Unaju is grilled eel served with special eel sauce and freshly cooked Japanese rice in a stacked box known as jubako. The two most popular menu items in Japanese restaurants that specialize in eel meals are unadon and unaju. If it's in a bowl, it's unadon; if it's piled, it's unaju. It has a history that goes back to the Muromachi period (1333-1573), when it was used as a traditional food storage container.




Unagi Sushi

Unagi is popular for its fatty, creamy, and sweet flavor. Common flavors include a nutty, sesame-like flavor and a somewhat burnt caramelized flavor. Unagi also has a silky, slightly greasy texture. Unagi sushi is a very popular dish.


Umaki

Umaki, which consists of broiled eel in a rolled omelette, is a distinctive Dashimaki dish that is well known in Japan's Middle West region, and eel was a popular fish among Kyoto residents. It is especially delicious when served with eel sauce or ginger.








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