Unagi

For the eel species, see Japanese eel. For other uses, see Unagi (disambiguation).

Unagi
Unaju, Japanese unagi cuisine
Place of originJapan
Main ingredientsEel
  •   Media: Unagi

Unagi (ウナギ) is the Japanese word for freshwater eel, particularly the Japanese eel, Anguilla japonica (日本鰻, nihon unagi). Unagi is a common ingredient in Japanese cooking, often as kabayaki. It is not to be confused with saltwater eel, which is known as anago in Japanese.

This article is issued from Wikipedia. The text is available under Creative Commons Attribution-Share Alike 4.0 unless otherwise noted. Additional terms may apply for the media files.