We provide Japanese kabayaki. We spent ten years focusing on roasted eel goods, serving markets in America, Eastern Asia, and other regions. In China, we hope to be your long-term teammate.
Before being grilled on a grill or griddle, Japanese kabayaki is prepared by splitting them down the back or belly, gutting and boning them, butterflying them, and marinating them in sweet soy sauce.
- Application: uses as eel rice, eel sushi, matched with noodles, made for salad etc.
- Certification: ISO9001, HACCP, ISO22000etc.
- Price: negotiable.
- Packing: normally in cartons if you have special need, we can customize the package.
Production features
(1) Rich nutrition
A popular food, Japanese kabayaki is high in omega-3 fatty acids and vitamins A and E.
(2) Custom
In order to increase stamina, it is common practice from the Edo period to consume Japanese kabayaki during the summer, particularly on Midsummer Ox Day, which is observed annually between July 18 and August 8.
(3) Eating ways
The Japanese kabayaki, known as unadon or the fancier version, unajū, is typically served on top of a bowl (donburi) of rice and is housed in a lacquered box called jūbako. In order to prepare hitsumabushi, which is particularly popular in the Nagoya area, it is additionally broken up and evenly combined with rice.
FAQ
Q: How can I have faith in your business?
Q: Is it possible to alter the product to suit our needs, like adding our brand on the packaging?
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