Japan's renowned eel cuisine, commonly known as Unagi.
Modifying Mao Goto's Delicious Guide to Unagi: The Sensational Japanese Eel
Welcome to Japan, where you'll be spoiled for choice with lip-smacking, exotic dishes - one such delight is unagi! This slithery beauty is a favorite across the Land of the Rising Sun and has been a diet staple for millennia. Here's a tantalizing tour of unagi,featuring fascinating history, various preparation methods, and fabulous places to savor this remarkable dish.
- What is Unagi?Genetically adaptive, unagi, or the Japanese eel, thrives in Japan's rivers and seas. Reaching lengths of up to 1.3 meters, these elongated creatures with large, round eyes and mouths are primarily found in Honshu. Most eels served up are the 'Japanese eel,' but some eateries offer 'European eel' as well.
- Eel's Rich HistoryUnagi has captivated Japan since the Jomon era, with eel bones dating back some 5,000 years discovered in shell middens. This versatile creature is immortalized in literature, art, and old-time waka poems, such as the Manyoshu (Collection of Ten Thousand Leaves). Unagi caught fire as a popular dish during the Muromachi period. Its unique cooking method, kabayaki, resembles 'kabano-ho (broadleaf cattail)' and originated in the Kanto region. Eels became even more popular in the Edo period, when they were abundant in tidal flats and wetlands. Today, unagi is loved as a luxurious yet wholesome Japanese fish dish.
- Kabayaki: the Classic Unagi PreparationFamed for its unique flavor and cultural significance, unagi is typically prepared using kabayaki. The Kanto and Kansai regions boast distinctive styles:
- The Kanto style, known for its back-opening, features thicker meat at the ends and lighter flavor due to the steaming process.
- The Kansai style, with belly-opening, has a fatty, rich flavor, and its crispy skin has a firm texture.
- When to Devour UnagiIn Japan, July 24th and August 5th are the two 'Doyou-no-Ushi' days, when it's believed that a troubled eel shop during tough times boomed after advertising "Eat Unagi on Doyou-no-Ushi." On these days, broiled unagi is popular, and you can find eel specials in markets, department stores, and restaurants.
- Where to Savor Unagi
- Hamamatsu, Shizuoka - the birthplace of eel farming, offers stunningly flavorful eels from Lake Hamana.
- Nagoya, Aichi - a region with a strong eel-eating culture, serves delicious eel specials like 'Hitsumabushi,'a Nagoya classic.
- Tokyo - try delectable unagi at long-standing establishments that have stood the test of time since the Edo period.
Join our website Tours for a delectable journey through Japan, guided by knowledgeable, friendly English-speaking experts passionate about Japanese culture and cuisine. Satisfy your curiosity about the backstories and hidden gems of various areas while indulging in mouthwatering Japanese treats such as unagi. Bon appétit!
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- As you embark on your journey through Japan, don't miss the opportunity to try unagi, a favorite and cultural staple in the Land of the Rising Sun.
- Our recommended itinerary includes stops at various regions known for their exceptional unagi dishes, such as Hamamatsu, Nagoya, and Tokyo.
- In Nagoya, savor the local specialty Hitsumabushi, a traditional unagi dish that showcases the region's strong eel-eating culture.
- Tokyo offers a wealth of long-standing establishments serving exquisite unagi, some of which have been in operation since the Edo period.
- For a more comprehensive tour, join our website tours for an immersive experience into Japan's rich history, culture, and, of course, fabulous food-and-drink options like unagi.
- To keep up with culinary travel inspiration, follow us on Facebook, Instagram, Twitter, and TikTok for tantalizing images and stories from our lifestyle and culture-focused excursions. Don't forget to tag us when sharing your unagi experiences!
