Unagi (ウナギ) is the Japanese word for freshwater eel, particularly the Japanese eel, Anguilla japonica (日本鰻, nihon unagi). [1] 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.

Sep 27, 2022 · Unagi, the Japanese word for freshwater eel, is an elongated fatty fish, rich and bold in flavor. Different than anago, its saltwater cousin, unagi is widely used in Asian cuisines and can never be eaten raw, as eel blood has toxins in it that can kill all animals.

The Japanese eel (Anguilla japonica; nihon unagi (日本鰻) [2]) is a species of anguillid eel found in Japan, Korea, Taiwan, China, and Vietnam, [3] as well as the northern Philippines. Like all the eels of the genus Anguilla and the family Anguillidae, it is catadromous, meaning it

Sep 16, 2023 · Freshwater eel, commonly known as “unagi” in Japanese (and not to be confused with the similar sounding and looking “anago” saltwater eel), has been a long-standing favorite in this island nation for centuries.

Mar 1, 2023 · What Is Unagi? Unagi is actually a freshwater eel and a common ingredient in Japanese cooking. More specifically, it refers to a Japanese freshwater eel called Anguilla japonica. Unagi, which has a bold taste, is packed with nutrients like protein and calcium.

Mar 1, 2025 · Unagi is a Japanese treat made of freshwater eels. Grill them with a unique sauce for a soft, juicy texture and a savory flavor. Unagi tastes richer and more robust than anago, another type of grilled eel. Plus, unagi has more health benefits due to its higher fat content.

Oct 13, 2020 · Simply put, unagi is freshwater eel, whilst anago is saltwater eel. When eaten anago usually refers to the white spotted conger eel, which can be found widely spread across the Northwest Pacific.

Dec 17, 2024 · Simply put, unagi refers to freshwater eel, a delicacy that has been savored in Japan for centuries. Its rich flavor and tender texture make it a beloved ingredient in various traditional dishes. When you first encounter unagi, the Japanese eel delicacy, you're in for an unforgettable culinary experience.

The Japanese eel (unagi) is a freshwater fish and grows up to a meter long for females. The Japanese consume up to 56,000 tons per year. The best quality Japanese eel is found in Lake Hamana in Shizuoka Prefecture. Unagi is particularly rich in protein, vitamin A and calcium. Unagi should not be confused with its cousin, anago, which is a sea eel.

Nov 14, 2024 · Unagi, the Japanese eel, belongs to the Anguillidae family (ray-finned fish) and is found widely across East Asia. In Japan, unagi is deeply embedded in the country's cultural cuisine, commonly enjoyed in kabayaki (broiled and basted eel) dishes.