Unagi maki. Eel roll.
Unagi no kimo. Eel innards.
Una-don. Grilled eel, served on rice.
The unagisaki hocho is a knife designed specifically for filleting eel, a common sushi filling. The knife has a nearly-square shape, with a sharp point and right-angle at the tip.
Eel (anguilliformes): freshwater eels (unagi) and marine eels (conger eel, anago) are commonly used in Japanese cuisine - foods such as Unadon and Unajuu are popular but expensive.
conger eel = conger = anago, which are tough saltwater eels that are sometimes available in fish markets in the spring and summer, elvers = angulas = baby eels, which are about an inch long and very expensive, and freshwater eel = unagi.
Umeboshi: very salty, sun-dried, long-aged, pickled sour plums
Unagi: eel
Wakame: dried seaweed reconstituted and used in salads or soups
Wasabi: similar to horseradish but green and hotter
Yaki Tori Kushi: chicken on a stick ...
Unagi Freshwater eel; grilled and brushed with a Teriyaki-flavored sauce. Unaju Broiled eel on rice with pickles Uni The sexual organs (gonads/ovaries) of the hermaphroditic sea urchin. Usukuchi shoyu Light Japanese Soy Sauce.
 See also: Fish, Tuna, Octopus, Sushi, Water
  
|
RSS
