Unagi is the Japanese word for ‘eel’ and in particular is prized for its soft, fatty meat and bold, rich taste. The fish also packs a lot of nutrition & contains a great assortment of vitamins and minerals, including vitamins A, D, E, B1, B2, B12 and phosphorous.
The Japanese eel readily absorbs the flavors of the various sauces that may be drizzled over it or served on the side for dipping. Grilled, smoked or deep-fried are just some of the more common preparations for unagi.
