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Unagi festivals and unagi-themed events are being held in supermarkets and restaurants in July and August, a time when unagi is the most popular food in Japan. There are many theories as to why unagis should be eaten at this time of year. Generally speaking, unagi is considered to be a fish with high nutritional value. Therefore, when the body is tired and the appetite is low in hot weather, it is necessary to eat unagi to boost energy.
Unagis are divided into freshwater eels and moray eels. The former lives between rivers and rivers and has stronger meat. The latter take the sea as home, the value is higher than the river eel. Both are slender, cylindrical at the front and flat at the back. Moray eel has a very different taste from river eel, because it is a lazy fish. It likes to hibernate among the rocks on the bottom, and it is not active. Therefore, it has a fat body, and the taste is most fat.
Unagis can be cooked in a stew or grilled. BBQ is divided into "shirayaki" and "kabayaki" two kinds. Direct charcoal roast without dipping sauce is white roast, can be eaten with wasabi soy sauce; Unagi is dipped in a sauce and roasted, known as kabayaki, which is dark in color and strong in flavor. It is usually eaten with mountain pepper powder. This kind of kabayaki unagi can be extended to make unagi egg roll, unagi sushi, unagi rice and other variations
In summer, a bowl of unagi rice is the most satisfying. Unagi is the key to good unagi-rice. Wild unagi are naturally better than farmed ones, but natural unagis are difficult to catch. Even in Japan, only one percent of unagis are produced today. But natural unagi don't always taste good, and with modern farming techniques, some are even better than natural unagi. The steady quality of unagi farmed in China's Fujian province has been exported in large quantities since the 1970s. Known as soft gold, the unagi has become a major source of unagi cuisine throughout Japan. Therefore, when it comes to unagis, there is no need to have the superstition that "Japanese unagi are better", because The Japanese eat unagi produced in China, so the quality of cultured unagi has been recognized by the Japanese.
In Japan, unagi is cooked in kansai and Kanto. In Kanto, unagi is cut up, washed and grilled, then steamed for 30 minutes, grilled again, and finally coated with unagi juice. This method produces unagis that melt in the mouth. In Kansai, the unagi is poached and roasted immediately, and then coated with unagi juice to accentuate its sweetness. Do not underestimate grilled unagi. The Japanese say, "Split unagi for three years, skewer unagi for eight years, roast unagi for a lifetime", which shows the knowledge involved
No matter which school is concerned, the secret unagi juice used to roast unagi is made with unagi bone and sake. It looks dark, but the unagi is freshened by it. Some homemade sauces are the soul of many unagi restaurants.
Unagi rice is also very important. The rice should shine in the sauce and be soft enough to foil the unagi. It should not be too independent or lose its personality in the mouth. The soft texture should be used to balance the game of the unagi in fine chewing.
You can easily make a simple version of unagi rice at home. You can buy instant grilled unagi in the supermarket, about 70-80 yuan for the original strips, or about 10 or 20 yuan for the small skewers or chunks of unagi. Bake the unagis in the oven at 180 degrees for 15 minutes, or microwave them if you don't have an oven. Prepare the soft, glutinous rice and bring it to a boil. If you don't have the above ingredients, you can use light soy sauce, rice wine or honey, but the taste may be different. Warm unagi on rice and pour in homemade unagi juice.
When eating unagi rice, it is necessary to have the right method, that is, eat unagi skin and rice together, so that the grease glue in the skin can produce lubrication, so that the soft and thin fish bones will not be so obvious, and the most delicious unagi rice can be eaten
