Unagi: Why Japanese Grilled Eel is a Delicacy
Unagi (うなぎ), or freshwater eel, is one of Japan’s most traditional and beloved culinary delights, revered for its rich, savory flavor, buttery-smooth texture, and nutritional benefits. Grilled unagi is often served with a sweet-savory caramel sauce, making for an irresistible combination of smoky char and umami-packed flavor. Beyond its flavor, unagi has deep cultural significance in Japan and has been enjoyed for centuries as a stamina-boosting food, especially during the hot summer months.
What Makes Unagi Special?
Unagi is distinct from other fish due to its high fat content and unique texture, which makes it especially rich and flavorful when cooked over charcoal. Unlike other grilled fish, unagi is traditionally basted in a special tare (たれ) sauce, which is a blend of soy sauce, mirin, sugar, and sake, giving it a glossy, umami-rich coating.
The eel’s natural fattiness allows it to develop a melt-in-your-mouth quality while retaining a crisp, smoky char from the grilling process. This balance of textures—crispy on the outside, tender on the inside—combined with the deep, savory-sweet flavor makes unagi an exquisite delicacy.
Traditional Preparation Methods
There are two main styles of preparing unagi in Japan:
1. Kabayaki (蒲焼き) – The Most Popular Style
Kabayaki is the most common way of preparing unagi. The eel is filleted, deboned, and cut into long strips before being skewered and grilled over charcoal. There are two distinct regional methods:
Kanto Style (Eastern Japan, including Tokyo)
- The eel is first grilled lightly over charcoal.
- It is then steamed to remove excess fat, creating a more tender texture.
- After steaming, it is grilled again while being brushed with tare sauce multiple times.
- This method results in a softer, lighter texture.
Kansai Style (Western Japan, including Osaka)
- The eel is grilled directly without steaming.
- This results in a crispier exterior with a more intense smoky flavor.
2. Shirayaki (白焼き) – A Simpler, Pure Taste
Shirayaki is a more refined preparation where the eel is grilled without sauce and seasoned only with salt. This allows the natural flavors of the eel to shine through, making it a favorite among those who prefer a less sweet, more delicate taste. It is often enjoyed with a bit of wasabi and soy sauce.
How Unagi is Served
There are several ways unagi is traditionally eaten:
Unadon (うな丼) – A simple dish where grilled eel is placed on a bowl of steamed rice and drizzled with tare sauce.
Unaju (うな重) – Similar to unadon, but served in a more formal lacquered box. The presentation is considered more elegant and is often associated with high-end unagi restaurants.
Hitsumabushi (ひつまぶし) – A specialty of Nagoya, where chopped grilled eel is served over rice in a wooden container. It is eaten in three stages:
- Enjoying it as is.
- Adding condiments like wasabi and green onions.
- Pouring dashi (broth) over the rice for an ochazuke-style dish.
Unagi Sushi (うなぎ寿司) – Though less common than other forms of unagi, some sushi restaurants serve grilled eel as nigiri (hand-pressed sushi) or maki (rolled sushi).
Cultural Significance of Unagi in Japan
Unagi is strongly associated with Doyo no Ushi no Hi (土用の丑の日), a midsummer day dedicated to eating stamina-boosting foods. This tradition dates back to the Edo period (1603–1868), when eel was promoted as a food that helped fight summer fatigue. To this day, many Japanese people eat unagi in the hottest part of summer, believing it provides strength and energy.
Unagi has also been a luxury food in Japan for centuries, often enjoyed in high-end specialty restaurants known as unagi-ya (うなぎ屋). These establishments focus solely on eel and take pride in their house-made tare sauce, which is often passed down through generations.
Health Benefits of Unagi
Unagi is not only delicious but also highly nutritious:
- Rich in Protein – Provides essential amino acids for muscle repair and growth.
- High in Omega-3 Fatty Acids – Supports heart health and brain function.
- Packed with Vitamins A, B, and D – Helps boost the immune system and energy levels.
- No Bones to Worry About – The preparation method removes most bones, making it easy to eat.
Sustainability Concerns & Ethical Consumption
While unagi remains a treasured delicacy, wild eel populations have been in decline due to overfishing and habitat destruction. The Japanese eel (Anguilla japonica) is now classified as an endangered species. To counter this, many chefs and consumers are turning to responsibly farmed eel and alternative sustainable options, such as farm-raised unagi from ethical fisheries.
Where to Try the Best Unagi in Japan
For those looking to experience authentic unagi, here are some famous places to try it:
- Nodaiwa (Tokyo) – A Michelin-starred restaurant serving high-quality Edo-style grilled eel.
- Unagi Hirokawa (Kyoto) – A renowned restaurant with a focus on traditional Kyoto-style unagi.
- Izu-ei (Tokyo’s Ueno District) – A historical unagi restaurant that has been serving eel for over 300 years.
- Atsuta Horaiken (Nagoya) – The birthplace of hitsumabushi, a must-try for unagi lovers.
Conclusion
Unagi is more than just a grilled eel dish—it is a reflection of Japanese culinary artistry, history, and tradition. From its unique cooking methods to its deep cultural significance, unagi continues to be a cherished delicacy enjoyed in both casual and fine-dining settings. While sustainability remains a concern, responsible consumption and farming practices are helping to ensure that future generations can continue to enjoy this exquisite dish.