Description
Best known as kabayaki, glazed in sweet soy. Kanto opens it along the back and steams it before grilling; Kansai opens the belly and grills it directly.
鰻
うなぎ
unagi
Japanese eel
- Summer
Did you know?
Eating it on midsummer's 'Day of the Ox' is famously credited, by legend, to Edo inventor Hiraga Gennai.
Famous produce
- Kagoshima, top producer
- Lake Hamana (Shizuoka)
- Nagoya hitsumabushi
In the kitchen
- unajū
- kabayaki
- hitsumabushi
- umaki
Season
- Spring
- Summer
- Autumn
- Winter
Nutritional composition
per 100 g edible portion
228 kcal
- Protein 28%
- Fat 71%
- Carbohydrate 0%
| Energy | 228 kcal |
|---|---|
| Water | 62.1 g |
| Protein | 17.1 g |
| Fat | 19.3 g |
| Carbohydrate | 0.3 g |
| Dietary fibre | 0 g |
| Salt equivalent | 0.2 g |
| Sodium | 74 mg |
|---|---|
| Potassium | 230 mg |
| Calcium | 130 mg |
| Magnesium | 20 mg |
| Iron | 0.5 mg |
| Zinc | 1.4 mg |
| Iodine | 17 µg |
| Vitamin A (RAE) | 2,400 µg |
|---|---|
| Vitamin D | 18 µg |
| Vitamin E (α-tocopherol) | 7.4 mg |
| Vitamin K | 0 µg |
| Vitamin B1 | 0.37 mg |
| Vitamin B2 | 0.48 mg |
| Vitamin B12 | 3.5 µg |
| Folate | 14 µg |
| Vitamin C | 2 mg |
Source: Standard Tables of Food Composition in Japan, 8th ed., 2023 supplement (MEXT) · food no. 10067 · Tr = trace · — = no data
