UNAGI FILLET from JAPAN
Unagi is freshwater eel. Not to be confused with anago (saltwater eel), unagi has a rich, fatty flavor that lends itself well to grilling. This unagi is raised and processed in Japan. One is called “Unagi no Kabayaki” kabayaki is a Japanese term for a boned and filleted unagi, grilled with a sweet kabayaki sauce. Shirayaki-style cooking, the eel is roasted without the tare sauce and seasoned only with salt, a cooking method ensuring that the genuine flavor of the eel is on show. Obviously, this is a favorite dish of eel purist and chefs. Chefs can cook this unagi in any style and with any sauce! We recommend you to eat Kabayaki with white rice and Shirayaki with wasabi and soy sauce.