Eel (うなぎ - unagi)

In Japanese 'unagi' refers to freshwater eels. Eel dishes are particularly praised by Japanese. They are often grilled, coated with a thick sweet soya sauce and laid on top of some rice (unaju or unagi donburi). The rich flesh of the eel is meant to give strength to bare the hot and humid Japanese summers.


Eels sold in a market [source]
Unaju dish [source]




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