Unagi

An Unagi is a Japanese culinary dish that primarily involves grilled eel.

Context:
- It can (typically) refer to a dish made with freshwater eels, especially the Japanese eel (Anguilla japonica).
- It can (often) be prepared in the style of Kabayaki, where the eel is filleted, deboned, brushed with a sweet soy-based sauce, and then grilled.
- It can (often) be a key ingredient in dishes like Unadon and Unaju, which are varieties of Japanese eel rice bowls.
- It is distinct from Anago, which refers to a saltwater eel variety used in Japanese cooking.
Example(s):
- Unagi sushi, featuring grilled eel on top of sushi rice.
- Unagi pie, a snack made using powdered unagi and resembling a sweet biscuit.
Counter-Example(s):
- Sashimi, which typically consists of raw, thinly sliced fish or meat.
- Tempura, a dish of battered and deep-fried seafood or vegetables.
See: Anago, Japanese Words And Phrases, Japan, Eel, Japanese Language, Japanese Eel, Kabayaki.

References

(Wikipedia, 2024) ⇒ https://en.wikipedia.org/wiki/Unagi. Retrieved: 2024-1-28.
- QUOTE: "Unagi is the Japanese word for freshwater eel, particularly the Japanese eel (Anguilla japonica). Unagi is a common ingredient in Japanese cooking, often as kabayaki. It is not to be confused with saltwater eel, which is known as anago in Japanese."