Unagi

Unagi, or freshwater eel, is a prized ingredient in Japanese cuisine, celebrated for its rich, fatty texture and sweet-savory flavor. The dish is most famously prepared as *unagi no kabayaki*, where the eel is filleted, skewered, and grilled while being repeatedly basted with a sweet soy-based sauce called *tare*. This technique creates a lacquered, caramelized exterior while the flesh remains tender and flaky. A great version is distinguished by the perfect balance of the tare—neither too cloying nor too salty—and a smoky char from the grill, often achieved over binchōtan charcoal. The eel should be plump and succulent, with a clean, non-muddy taste, indicating high-quality sourcing and proper preparation.

Originating in the Edo period, unagi became a popular summer dish in Japan, believed to provide stamina against the heat. Regional variations exist, such as *unagi no shirayaki*, which is grilled without sauce to highlight the eel’s natural flavor, and *hitsumabushi* from Nagoya, where the eel is chopped and served over rice with condiments like wasabi and green onions, then eaten in three distinct ways. In Narita, Japan, the venue Kawasoya is highly recommended by creator Luke Martin for its expertly grilled unagi, showcasing the traditional skills that define this iconic dish.