What is unagi?

Unagi is the Japanese word for freshwater eel, commonly used in Japanese cuisine. It is often grilled and served as a popular dish in Japan. Unagi has a rich, flavorful taste and a slightly chewy texture. Here are some key points about unagi:

1. Preparation and Cooking: Unagi is typically prepared unadon or unajū style, where it is grilled with a sweet soy-based sauce called tare. The eel is often glazed with the sauce during grilling, creating a caramelized layer on the surface. It’s then served over a bed of rice.

2. Nutritional Value: Unagi is rich in protein, vitamins (especially A and E), and omega-3 fatty acids, making it a nutritious choice. It is also considered a good source of energy.

3. Cultural Significance: In Japan, unagi is considered a delicacy and is often consumed during the summer months, especially on the "Day of the Ox" (Doyo no Ushi no Hi), a traditional day to eat unagi to gain stamina for the hot summer.

4. Environmental Concerns: Due to overfishing and habitat loss, eel populations have been declining, and some species are considered endangered. As a result, unagi has become more expensive, and sustainable sourcing is a concern. Efforts are being made to farm eels more sustainably.

5. Taste and Texture: Unagi has a rich, fatty, and slightly smoky flavor, with a tender and somewhat firm texture. The grilling and sweet tare sauce enhance its natural flavors.

Unagi is a cherished part of Japanese cuisine, but consumers are increasingly encouraged to consider sustainability when purchasing eel products.