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.
Benefits of Unagi
1. The health benefits of Unagi meat
In Eastern medicine, unagi meat has the properties of orange, tonic for the spleen and stomach. The function of unagi meat on the body helps to replenish damage, reduce leprosy, strengthen tendons and bones. Use unagi meat for cases of tuberculosis, qi and blood, low blood pressure, postpartum haemorrhage, hemorrhagic dysentery syndrome, hemorrhoids, or physical weakness. What are the benefits of eating unagil? Using unagi with a dose of about 200 to 500 grams with many different processing methods helps bring many health benefits such as: clearing heat, laxative, sedative, strengthening tendons and bones as well as regulating blood and gas.
2. Eel-based dishes bring many health benefits
Unagi meat cure anemia, emaciation, fatigue: Use 10 grams of finely chopped unagi meat, filtered and filtered ginger juice for about 10 to 20 ml, take just enough rice to cook unagi porridge. And eating unagi porridge during the day has the effect of curing anemia, emaciation and fatigue. Unagi meat can cure chronic hepatitis: Use 2 to 3 unagi that are butchered and washed, gutted, taken 60 grams of mistletoe - tang parasites, 30 grams of reed roots, with enough water.
3. Remedies using kabayaki unagi meat to treat some diseases
Remedies to help cure rheumatism, joint pain, hemorrhoids: Use 300 to 400 grams of grilled unagi soaked in river bones and guise leaves. Unagi is cleaned viscous, then gutted, add ginger, garlic, salt and pepper. Use river bones and guise leaves to wrap and bake until cooked. Use this remedy with meals. The unagi stew recipe helps to cure tuberculosis and a lot of cough: Use 250 grams of unagi, 15 grams of cross-body samples, 30 grams of cypresses, 15 grams of Bach Bo, 4 grams of five vines.
Frozen eel fish is a kind of frozen eel product. Preservation extension: By using freezing technology, eels can be kept for a longer period and kept in a comparatively fresh state.
The Yangtze River, Minjiang River, Pearl River Basin, and Hainan Island in China are all home to eel
Frozen eel fillets are the products that are frozen after the whole eel is treated.
Frozen eel slices are ingredients that are processed by a specific process, sliced into slices and frozen.
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The company specializes in eel farming, processing, and exporting, with rich experience in roasting eel and producing and managing aquatic products. It has a production line for roasted eel with an annual output of 3,000 tons, as well as factory buildings, R&D buildings, and supporting equipment and facilities.
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Other than unagi, you're likely to come across another type of eel called "anago" while in Japan. Whereas unagi spawn in the ocean and but spend most of their lives in a river, anago are purely saltwater-dwelling creatures. The differences don't end with the animals' habitats, however, and there's a reason that the price of unagi is generally around three times that of anago.
First, while anago are fairly lean and have a lower fat content, unagi are loaded with delicious fat which makes the meat juicy and soft even after grilling. If you enjoy other fatty fish such as tuna or mackerel, you will probably love unagi as well. In addition to a higher fat content, unagi also has an overall higher nutrient content than anago, including vitamins A, B1, B2, D, E, and omega-3 fatty acids. That's not to say that anago is low in nutrients - far from it - but that unagi is a particularly nutrient-rich fish that has long been thought of as a kind of superfood.
Why Unagi Is Recognized as a Summer Food in Japan
Unagi are said to be the most delicious in late autumn, when the eels begin to put on extra fat in preparation for spawning. However, unagi is thought of as a summer food in Japan. There are a couple of theories that exist to explain this. One is that people in Japan have a long tradition of eating foods that start with an "ooh" sound to combat the heat of the summer. Foods thought to be beneficial include energy-packed udon (thick noodles), appetite-stimulating umeboshi (pickled plums), water-filled gourds such as cucumber and melons, and, of course, nutrient-rich unagi.
Another reason that unagi is thought of as a summertime food has to do with a special day each summer called "Doyo no Ushi no Hi" that people in Japan know as "the day you eat unagi." The reason that people now associate this day with eating unagi seems to trace back to a marketing campaign from hundreds of years ago during the Edo Period (1603 - 1868), when unagi restaurants apparently used to struggle with business during the summertime. The successful campaign encouraged people to eat unagi on "Doyo no Ushi no Hi" (the day of the ox during the period before the changing of the seasons) and created a tradition that has carried on to the present day.
Whether or not unagi really gives you extra energy or helps you get through the summer heat is questionable, and I personally think it is a delicious meal to enjoy anytime of the year. In any case, unagi has a long tradition of being eaten as a stamina-increasing food in the summertime and is prized to this day as a luxury meal. It's not uncommon to find unagi restaurants that have been in business for hundreds of years with nearly unchanged recipes, making unagi one of those foods that feels like a cultural experience as you eat it. It's more than just a delicious meal; it's a look into history and it gives you a chance to try a food whose form hasn't changed in hundreds of years.
How To Cook How To Cook Eel
GRILLING:
The key to this method is getting your charcoal to about medium heat, like the heat that would slowly crisp the skin on a chicken thigh to golden brown. You don't want the fire so hot that it would burn the chicken thighs.
Depending on the size of your unagi, you can leave them whole or cut into 2 or 3 pieces.
Place the unagi on the grill (skin side down) and slowly cook each side until the skin starts to bubble and turn golden brown. Do this on the non-skin side too, until golden brown.
Once they are golden brown, remove them and steam for 10 minutes. I use bamboo steamer baskets, but you can steam in a pasta pot with a strainer insert or whatever you normally use for steaming.
After the unagi are steamed, brush with the tare sauce and place them back on the grill. Watch them carefully and when they start to caramelize, flip them over and brush with more tare sauce. You'll want to continue cooking them this way and will probably end up brushing the unagi with sauce and flipping them over 2 to 3 times. They are done when the tare sauce has created a nice, medium sticky glaze on the eel and have a nice toasted soy sauce aroma.
Remove, garnish generously with sansho and serve immediately.
BROILER:
You can either use a toaster oven or the broiler function in your oven.
Preheat your broiler (or toaster oven), then lay the unagi skin side up on a small foil-lined tray and place under the broiler. Keep the eel as far away from the element as possible, as you want to slowly broil these until the skin starts to bubble and becomes golden brown. Flip over and broil the other side until golden brown. The slower the cooking, the better.
Once they are golden brown, remove and steam for 10 minutes. I use bamboo steamer baskets, but you can steam in a pasta pot with a strainer insert or whatever you normally use for steaming.
After the unagi are steamed, brush with the tare sauce and place them back under the broiler. Watch them carefully and when they start to caramelize, flip them over and brush with more tare sauce. You'll want to continue cooking them this way and will probably end up brushing the unagi with sauce and flipping them over 2 to 3 times. They are done when the tare sauce has created a nice, medium-sticky glaze on the eel and have a nice toasted soy sauce aroma.
Jiangxi Wan Cun Quan Food Co., Ltd was established at October 2016 located in Dexing City, Jiangxi Province, China. The company covers an area of 40 acres with a registered capital of 30million RMB and the total investment is 110 million RMB. Zhang Changhe is the legal representative.
The company specializes in eel farming, processing, and exporting, with rich experience in roasting eel and producing and managing aquatic products. It has a production line for roasted eel with an annual output of 3,000 tons, as well as factory buildings, R&D buildings, office buildings, apartment-style dormitories, and supporting equipment and facilities.
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