| Name (Japanese) | Freshwater Eel (Unagi / ウナギ / 鰻) |
| Overall Rating |
Flavor: ★★★★★ Texture: ★★★★☆ Popularity: ★★★★★ |
| Reference Price |
Value: ★★★☆☆ Price range: $25~$70/lb |
| Best Season | Summer (especially midsummer, “Doyo no Ushi no Hi” in Japan) |
| Did You Know? | Unagi is often grilled with sweet soy-based sauce, a classic delicacy in Japanese cuisine. |
| Category | Details |
|---|---|
| 1. Overview |
Official Name: Unagi (ウナギ) Kanji Name: 鰻 (Unagi) English Name: Freshwater Eel Scientific Name: Anguilla japonica Classification: • Kingdom: Animalia • Phylum: Chordata • Class: Actinopterygii • Order: Anguilliformes • Family: Anguillidae • Genus: Anguilla • Species: A. japonica Average Size: 40–80 cm Key Features: Rich, fatty flesh; smoky-sweet flavor when grilled; iconic Japanese delicacy |
| 2. Habitat & Distribution |
Native to rivers, lakes, and coastal waters of East Asia. Found in Japan, Korea, China, and Taiwan. Migrates between freshwater and the sea. |
| 3. Seasonality |
Best season is summer. Traditionally eaten on “Doyo no Ushi no Hi” for stamina. |
| 4. Sushi Ingredient Profile |
Common Uses: Nigiri, donburi (unadon, unaju) Flavor: Rich, savory-sweet with smoky notes Texture: Tender, fatty, melt-in-mouth Fat Content: High; luxurious taste |
| 5. Preparation & Craftsmanship |
Grilled with sweet soy-based sauce (kabayaki). Steamed before grilling in Kanto style for softness. Kansai style favors direct grilling for crispier texture. |
| 6. Recommended Pairings |
Sushi Rice: Heavily seasoned with sweet sauce Condiments: Sansho pepper Drinks: Sake, shochu, light beer |
| 7. Nutritional Information |
High in protein and omega-3 fatty acids. Rich in vitamins A, B1, B2, D, and E. Provides stamina and energy. |
| 8. Trivia & Cultural Notes |
Considered an energy-boosting food in Japan. Strongly associated with midsummer tradition. Unagi dishes are highly celebrated in Japanese cuisine. |
| 9. Recommended Sushi Styles |
• Unagi nigiri (with sweet sauce) • Unagi donburi (unadon, unaju) • Unagi maki (eel roll) • Hitsumabushi (Nagoya-style eel rice) |
