Unagi is freshwater eel. Not to be confused with anago (saltwater eel), unagi has a rich, fatty flavor that lends itself well to grilling. Shirayaki unagi is similar to kabayaki in that the unagi is filleted, deboned, butterflied, skewered, and grilled. However, in shirayaki-style cooking, the eel is roasted without the tare sauce and seasoned only with salt. 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 boiling water for 5 minutes. Then slowly heat it up by using a toaster/oven. Please use the Sudachi (Japanese Lime) Ponzu Sauce provided for flavoring. You can also use salt and wasabi.
