The World of Eel - Introducing the characteristics, nutrition and recipes that utilize eel as freshwater fish

Eel is one of the most shipped freshwater fish. Most of it is farmed and contains very few natural products. It is common for them to be sold alive or torn.

Seasonality and how to choose

The original season for eel is summer, but it is now available all year round. When purchasing, it is important to choose the one that is alive.

Nutritional value

Eel is rich in protein, fat and vitamin A. The liver in particular is considered a treasure trove of vitamin A and is highly nutritious.

How to eat

Speaking of eel, kabayaki is a standard thing, but it's also very tasty when grilled. In Western-style dishes, the fry is also boiled in wine or olive oil.

Cultural background

Historical description

In Japan, the first name was described as "munagi" in the Manyoshu during the Nara period, and this is the old name for eel. In the Manyoshu (Amagasaki book), which is digitally published by Kyoto University, "Bunagi" is written in "Munagi". The word "unagi" appeared around the Insei period and became established later.

dialect

In the Kinki region, it is sometimes called "mamushi."

Episodes from the Edo Period

In the Edo period short story, "Medicine Can," we talk about the local area related to eels. Also, eel dishes appear in Rakugo's Pukura, and there are episodes where you will be amazed at how delicious they are.

Eel fishing method

Eel is caught by longlines, fishing, and other fishing. The bottom longline fishing practiced in river lakes and marsh is common. Also, when fishing for hole, we use earthworms, loach, snails, etc. as bait to catch eel. Traditional fishing methods aimed at eels remain in various places.

Eel is loved by many people because of its unique texture, taste and high nutritional value. This fish, deeply rooted in history and culture, will continue to be an indispensable part of our diet.

Introducing recommended recipes using eel

Steamed eel and lotus root

Ingredients (serves 4)

• Grilled eel: 2 fish
• Lotus: 300g
• Grated Sweet potato: 2 tablespoons
• Ginnan (boiled and peeled): 8 pieces
• Ginger (grind): Appropriate
• Potato starch, salt

How to make it

1. Cut the kabayaki into two. Peel the lotus root, grated, wrap it in a dishcloth and squeeze it. Mix the sardine potatoes, egg whites, 2 tablespoons of potato starch and a little salt, and combine with the grated lotus root.
2. Put the kabayaki in a serving dish, divide the grated lotus root equally, and steam in a steamer for 15 minutes.
3. Grate the ginger and peel the ginan to prepare.
4. Once it's steamed, place ginger and ginnan on top and it's finished.

Stewed eel using kabayaki sauce

Ingredients (serves 4)

• Eel grilled kabayaki: 2 skewers
• Kabayaki sauce: 2 bags
• Liquor, sugar

How to make it

1. Remove the skewers of the eel kabayaki without shattering the flesh and cut them into 2cm wide pieces.
2. Remove the deep-fried tofu, drain the oil, and cut into 1.5cm wide pieces.
3. Cut the beetles from the roots and cut them into 3-4cm lengths.
4. In a pot, add 1 cup of grilled baba sauce, 2 tablespoons of sake and 1 tablespoon of sugar to warm it.
5. Once warmed, add the fried tofu.
6. Once it reaches a boil, add the eel and simmer over low heat for 3-4 minutes.
7. Sprinkle the beans and turn off the heat when they come to a boil again and place in a bowl.

These recipes allow you to enjoy traditional Japanese flavors by making use of kabayaki eel. The steamed dish is perfectly matched with the crunchy texture of lotus root and the softness of the eel, while the stewed dish is the deep flavor of the kabayaki sauce that brings out the deliciousness of the eel. This is an exquisite eel dish that can be enjoyed with different textures and flavors.