unagi– tag –

【What is Unagi no Shirayaki? うなぎの白焼き】 In the Kanto region, the skewered eel is first grilled, plain, into what they know as shirayaki (白焼き or 素焼き). Then, they will steam it, before being flavored and grilled again; as a re...

【What is Anago meshi?】 Anagomeshi (あなご飯), also known as “conger eel rice dish” a specialty of Miyajima, Hiroshima Prefecture, is a  traditional Japanese food that locals also called the home taste of Hiroshima. The Ekiben bent...

【What is Unagi no Kabayaki?】 Unagi no Kabayaki (うなぎのかば焼き) is a traditional Japanese dish consisting of a split-down Unagi eel around its back (or belly). Locals either gutted and boned, butterflied or cut it into rectangle fill...

Today, eel is a very popular food and fish not only in Japan but also overseas. Unadon is a traditional Japanese food that uses grilled eel. It is one of Tokyo’s specialty cuisines from the Edo period, and locals usually served this by p...

【Introduction to Hitsumabushi】 Today, eel is a very popular food and fish not only in Japan but also overseas. Hitsumabushi is a traditional Japanese food that uses grilled eel. It is one of Nagoya's specialty cuisines, and locals usua...

【What is Unajyu?】 Unajyu, eel on a bed of rice Unajyu is a popular dish in Shizuoka Prefecture made primarily of eel. Lake Hamana, located in the prefecture is known as the birthplace of eel aquaculture, and the lake was the first in J...