Unagi
Unagi ( Japanese 鰻 , dt. Eel ) is the Japanese word for eel and a Japanese fish specialty that is prepared in a complex process.
preparation
The eel is cut lengthways. It is grilled over oak wood charcoal, then steamed to remove part of the fish's high fat content. Then it is marinated with a special, sweet, brown sauce, a kind of teriyaki sauce, and grilled a second time. The process can be repeated several times.
Dishes in which Unagi is used
Unagi is generally eaten as a main course with rice and the same sauce preparation that is used for marinating. The dish is then called unajū ( 鰻 重 , “stacked”) or unadon (short for unagi donburi 鰻 丼 , “on rice”), depending on how it is served.
In use is also Kabayaki ( 蒲焼き ), with small pieces of eel alone, often as a starter for aperitifs are served.
Unagi has another use in the production of sushi , where it is also used as a topping for rice balls instead of the usual raw fish. As the fish is marinated, the sushi prepared in this way is not dipped in soy sauce before consumption, as is normally the case.
Cultural meaning
Like natto, unagi is a very old dish and is considered an exceptionally healthy and nutritious food in Japan. Unagi is traditionally eaten in midsummer, usually at the end of July, as it is believed in Japan that the specially prepared fish provides a large supply of strength and endurance for the second half of the year.
