Ads
related to: buying eel for sushi
Search results
Results From The WOW.Com Content Network
Unakyu is a common expression used for sushi containing eel and cucumber. As eel is poisonous [6] unless cooked, [7] eels are always cooked, and in Japanese food, are often served with tare sauce. Unagi that is roasted without tare and only seasoned with salt is known as "shirayaki." [8]
Most eels live in the shallow waters of the ocean and burrow into sand, mud, or amongst rocks. A majority of eel species are nocturnal and thus are rarely seen. Sometimes, they are seen living together in holes, or "eel pits". Some species of eels live in deeper water on the continental shelves and over the slopes deep as 4,000 metres (13,000 ft).
Japanese eel is also served as sushi, commonly called unagi sushi. Some notable types include unakyu, a type of sushi containing eel and cucumber, and rock and roll, a western-style sushi made with eel and avocado. The Japanese eel contains a protein toxin in its blood that can cause harm to any mammals that ingest it, including humans. [20]
Unadon Unajū. Unadon (鰻丼, an abbreviation for unagi donburi, "eel bowl") is a dish originating in Japan. It consists of a donburi type large bowl filled with steamed white rice, and topped with fillets of eel grilled in a style known as kabayaki, similar to teriyaki.
Get the Baked Salmon Sushi Cups recipe. PHOTO: ANDREW BUI; FOOD STYLING: BARRETT WASHBURNE. French Onion Soup Bites.
Sushi-meshi (鮨飯) (also known as su-meshi (酢飯), shari (舎利), or gohan (ご飯)) is a preparation of white, short-grained, Japanese rice mixed with a dressing consisting of rice vinegar, sugar, salt, and occasionally kombu and sake. It must be cooled to room temperature before being used for a sushi filling, or it will get too sticky ...
Eel kabayaki on rice Eel kabayaki shop. Ukiyoe by Katsukawa Shuntei, 1804–1810. Kabayaki (蒲焼) is a preparation of fish, especially unagi eel, [1] where the fish is split down the back [2] (or belly), gutted and boned, butterflied, cut into square fillets, skewered, and dipped in a sweet soy sauce-based marinade before being cooked on a grill or griddle.
Anago (穴子, or アナゴ) is the Japanese word for salt-water eels, normally referring to ma-anago (Conger myriaster). Ma-anago are used for a seafood dish in Japan. They are often simmered or deep-fried , [8] compared to unagi (freshwater eels) which are usually barbecued with a sauce . Anago is also slightly less rich and oily than unagi.