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  7. Unagi no Kabayaki (Glaze-grilled Eel)

Unagi no Kabayaki (Glaze-grilled Eel) ｜ Our Regional Cuisines

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  • Tokyo Prefecture

    Unagi no Kabayaki (Glaze-grilled Eel)

Unagi no Kabayaki (Glaze-grilled Eel)

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  • Main lore areas

    All of Tokyo Prefecture

  • Main ingredients used

    Eel

  • History/origin/related events

    Originally, "Edomae (Edo original) " was a word related to eel and the term "Edomae eel" was first used to refer to eels caught near the mouth of the Okawa River (today's Sumida River). To cook Edomae-style "Unagi no Kabayaki (=Glaze-grilled Eel)", a live eel is split, skewered, grilled white, and steamed, then dipped in sauce and grilled again. In the Kanto and Kansai regions, the cooking method differs. In the Kanto region, the eel is opened from its back. Bones and entrails are removed, skewered, grilled, and steamed. The eel is then grilled over a charcoal fire with basting sauce. In the Kansai region, the eel is opened from its belly. Bones and entrails are removed, skewered, and then grilled over charcoal fire with basting sauce without steaming.
    There are various theories as to the origin of the name: 1) the eel is cut into pieces and grilled on a bamboo skewer that looks like an ear of bulrush ("gama"), 2) the color and shape of the grilled eel resembles a "Kaba tree", 3) the name came from "Kabaya" meaning a good aroma that quickly enters the nose.
    With the spread of soy sauce, grilling with soy sauce instead of salt became the mainstream seasoning. Later, the use of "tare (sauce)" made of soy sauce, sugar, and mirin (sweet cooking rice wine) made "Unagi no Kabayaki (=Glaze-grilled Eel)" very popular, and it became a favorite dish among the Edo people. Eel is known to be nutritious from a famous poem by Otomo Yakamochi in the Manyoshu, and is said to be good for summer fatigue. The custom of eating eel on" Doyou no Ushi (the Day of the Ox) " was practiced during the Edo period (1603-1868). It is well known that Hiraga Gennai is said to have originated this practice.

  • Opportunities and times of eating habits

    In modern times, it is customary to eat eel on" Doyou no Ushi (the Day of the Ox)," but originally, the best eel season is considered to be autumn, when the eel gains fat toward winter. As the fat rises, the eel takes on a yellowish color, which is connected to the word "munagi (yellow chest) " from which the word "unagi (eel) " is said to be derived.

  • How to eat

    If you buy shirayaki (grilled eel without seasoning), prepare the sauce by putting sake in a pot over heat, skimming off the alcohol, adding soy sauce and sugar, and boiling down over medium heat. Put the sauce on the shirayaki and grill the eel on both sides without burning it. If raw eel is used, it is skewered, grilled, steamed, dipped in sauce and grilled again. The grilled eel is usually served on a bed of rice. Originally, eel and rice were served separately, and "unaju," which now includes eel on top of rice, contained only eel. To keep the eel warm for delivery, "unagi-don (eel bowl) " served on hot rice became popular and common.
    Other dishes using eel include uzaku (vinegared eel), and umaki (egg rolls with eel).

  • Efforts for Preservation and Succession

    (Outline of the people who have passed down the tradition, preservation society, utilization of SNS, modern efforts such as commercialization, etc.)
    From the viewpoint of nourishment and a tonic to prevent summer fatigue, eel is sold extensively at eel restaurants, supermarkets, and convenience stores on the Day of the Ox, and many people eat it at home and in restaurants.
    Eels are generally farmed, but the price of wild eel has been rising in recent years due to a decrease in the catch of young eel.

RECIPE

Ingredients (4 servings)

  • Eel (grilled white) 4
  • [Sauce] Cooking sake 5 cups
  • [Sauce] Soy sauce 1 and 1／2 cups
  • [Sauce] Sugar 150 g

How to cook

  • 1. Put sake in a saucepan and heat to release the alcohol. Then add soy sauce and sugar and simmer over medium heat for 10 minutes.

  • 2. Spread the sauce from 1 on the pan over the heat and grill the eel. Turn the eel over so that the surface does not burn.

Recipes vary depending on the region and home.

Contact

Food Cultures Office, Overseas Market Development and Food Cultures Division, Food Industry Affairs Bureau, Ministry of Agriculture, Forestry and Fisheries

Tel:+81-3-3502-5516

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Address : 1-2-1,Kasumigaseki,Chiyoda-ku,Tokyo 100-8950,Japan.

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