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.
Unaju, Japanese unagi cuisine | |
| Place of origin | Japan |
|---|---|
| Main ingredients | Eel |
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