Unagi is a food that is worth trying when in Japan

2024/08/26

It's surprising to learn that unagi (freshwater eels) have been regarded as a healthy and luxurious food in Japan for hundreds of years.
Unagi (pronounced ooh-nah-ghee) is a fatty, rich, and absolutely delicious! It is grilled over charcoal or cooked in a variety of other ways.

What makes Anago and Unagi different?

When you are in Japan, you may come across a type of eel other than eels called Anago''. Although eels spawn in the ocean, they spend most of their lives in rivers, while conger eels are only found in saltwater.

What is Anago?

Anago may be lean and lower in fat, but their meat is still loaded with delicious fat that keeps it juicy and soft even after grilling.

If you like fatty fish like tuna or mackerel, you will also enjoy the image. Image has a higher nutrient content than Anago, including vitamins A, B1, B2, D, E, and omega-3 fatty acids along with its higher fat content.

What makes unagi a summer food in Japan?

Eel is said to be the most delicious during late autumn, when the fat builds up in preparation for spawning. In Japan, eel is regarded as a summer dish.

There are multiple theories that explain this. One is that Japanese people have a long tradition of eating foods that begin with the sound 'o' to beat the summer heat.

Udon noodles, pickled plums, water-rich gourds like cucumbers and melons, and nutrient-rich images are all thought to be effective foods.

What is 'Doyo no Ushi no Hi'?

Eel is a summer food due to a special day called 'Doyo no Ushi no Hi', which is known to Japanese people as 'Eel Eating Day'. It seems that the reason for this day being associated with eating eel dates back hundreds of years to marketing efforts during the Edo period (1603-1868).

During that summer, eel restaurants appeared to be struggling to survive. The success of this campaign led to the spread of the custom of eating eel on 'Doyo no Ushi no Hi' (Doyou no Ushi no Hi) among people, resulting in a tradition that continues today.

Although I'm unsure if eel truly makes you feel better or can help with summer fatigue, I personally think it's a tasty food that can be enjoyed anytime.　No matter what, the eel has a long history of being consumed as a food that boosts stamina in the summer, and is still regarded as a premium ingredient.

You should try some traditional Unagi dishes.

Eel can be prepared in various ways, and each has its own unique charm. In Japan, we suggest trying Kabayaki, which is the most traditional and loved eel dish. If you have extra food, try to eat as many meals as you can.

Kabayaki

The most common method of cooking eel is kabayaki. The eel is dipped in a sweet sauce of soy sauce and mirin and grilled over charcoal. The sweetness of the sauce and the rich fat of the eel are a perfect match. Kabayaki eel is often eaten on top of rice. A dish served in a square lacquerware container called a ``jubako'' is called ``eel'' (eel + jubako). A dish served in a deep round bowl ("don" in Japanese) is called "unagi" (eel + donburi).

Unajyu is more expensive than Unadon because it contains more eel, but the taste is exactly the same. Many people like to sprinkle Japanese pepper on their food. It adds a tingly, spicy aroma that balances out the other flavors very well.

Shirayaki

In a simplest way, Shirayaki is Kabayaki without the sauce. The eel is simply grilled over charcoal in this traditional cooking method. The authentic flavor of eel can be enjoyed as it is.

Shirayaki is delicious when eaten as is or lightly seasoned with dressing such as salt or wasabi. For those who want to enjoy the eel's natural flavor, this dish is recommended.

Hitsumabushi

If you ask a Japanese person to name a famous Nagoya dish, hitsumabushi is likely one of the first things they'll mention. This regional specialty is a must-try when visiting Aichi Prefecture. Hitsumabushi consists of finely sliced eel served over rice. While it appears straightforward, there's a specific way to enjoy this dish that adds to the experience.

Start by tasting the rice and eel as they are, without any added seasonings. Next, mix some eel with rice and enjoy it with toppings like green onions, seaweed, and wasabi. For the third step, create “chazuke” by pouring tea or dash over the rice and eel. Finally, savor the remaining portion, however you prefer. I recall feeling a bit unsure the first time I tried hitsumabushi, but I appreciated that the restaurant provided a multilingual guide. If you’re not sure which dish to choose, don’t hesitate to ask the staff for recommendations!

Unagi is a dish you definitely should try when visiting Japan!

We wish that this article has encouraged you to go to an Unagi restaurant the next time you visit Japan! Although eels may seem odd to eat, they're a Japanese food that everyone should try at least once.

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