Unagi Kabayaki 日式蒲焼鰻魚

国産うなぎ蒲焼き（たれ20g)

Unagi is freshwater eel. Not to be confused with anago (saltwater eel), unagi has a rich, fatty flavor that lends itself well to grilling. Unagi may be prepared in a variety of ways, but the most popular style is called kabayaki in which the unagi fillets are grilled and basted in a savory sweet sauce. Unagi is served year round; however, it is especially popular during the summer months due to properties thought to increase stamina and heat tolerance.  High in vitamins A, B12, D & E as well as Omega 3 and Monounsaturated fat 

Defrost to room temperature or warm it up by submerge the vacuum sealed package in hot water for 5 minutes.  Then slowly heat it up by using a toaster/oven.  Please use the included sauce provided for flavoring. 

日本國內養殖和製造 

鰻魚（うなぎ，unagi）是難以人工養殖的具有特殊洄游習性的外觀似蛇形的魚類，其價格昂貴是一種經濟魚類。日本人有夏天吃烤鰻魚的習俗，據說可以強身、健體和補氣，這當然也跟鰻魚肉質緊緻，營養成分高，富含DHA和EPA以及維生素A、E等特性密不可分。

一道食材簡單的蒲焼鰻魚，因融合了甜甜的醬汁和新鮮的鰻魚，讓我們在飽腹之餘，又多出了從食物中獲得的滿足感，對於鰻魚控，一口好吃的鰻魚飯真的會催人淚下。 獨立包裝的日式蒲燒鰻魚以肉厚肥美的鰻魚，再澆上以味醂、豉油、食糖混成的日式蒲燒醬汁燒烤製成，先解冰再輕輕加熱，其香味足以令人垂涎三尺。