unagi
Sign in to saveis the Japanese word for freshwater eel, particularly the Japanese eel, . 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.
Key facts
- Prepared food.name
- Unagi
- Prepared food.image
- 小川菊鰻魚飯 (49287165332).jpg
- Prepared food.caption
- Unaju, Japanese unagi cuisine
- Prepared food.country
- Japan
- Prepared food.main_ingredient
- Eel
via Wikipedia infobox
Wikidata facts
- Subclass of
- eel as food
- Country of origin
- Japan
- Image
- Unagi1.jpg
Show 1 more fact
- Commons category
- Unagi
Sources (1)
via Wikidata · CC0
~3 min read
Encyclopedic overview
4 sectionsContents
- In Japanese cuisine
- Sustainability
- References
- External links
is the Japanese word for freshwater eel, particularly the Japanese eel, . 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.
==In Japanese cuisine== thumb|Unadon often comes with '' (liver soup)
Excerpted from Wikipedia’s “unagi” article, available under the CC BY-SA 4.0 licence.