Unagi Eel (12 oz)

Japanese Unagi, or freshwater eel, is known for its tender texture, rich flavor, and sweet-savory kabayaki sauce. The eel is pre-cooked, grilled, and glazed with a traditional-style sauce made with soy sauce, mirin, sugar, and sake.

Each 12 oz fillet is ready to heat and serve over rice, in sushi, or as part of a Japanese-style meal.

Product Details

• Origin: Japan / Taiwan
• Species: Anguilla japonica (Freshwater Eel)
• Grade: Premium Sushi-Grade
• Form: Fillet, pre-cooked and glazed
• Weight: 12 oz each
• Price: $39 each
• Condition: Fully cooked
• Storage: Keep refrigerated at 32–38°F; consume within 3 days after opening

Flavor & Texture

• Color: Deep brown glaze with golden caramel highlights
• Texture: Soft, tender, and flaky
• Flavor: Sweet, smoky, savory, and rich in umami
• Sauce: Traditional-style kabayaki glaze with a sweet and savory finish

Culinary Uses

• Unagi Nigiri: Slice and serve over sushi rice.
• Unadon: Serve over steamed rice with sauce, sesame seeds, and scallions.
• Unaju: Serve over rice in a traditional Japanese-style presentation.
• Sushi Rolls: Add sliced unagi to rolls with rice and other preferred ingredients.
• Appetizers: Slice and serve as a warm seafood appetizer.

Pairing Suggestions

• Condiments: Sansho pepper, pickled ginger, sesame seeds, or additional kabayaki sauce
• Beverages: Junmai sake, Pinot Noir, or Chardonnay
• Sides: Steamed rice, vegetables, or Japanese-style pickles

Nutritional Information

Nutritional values are approximate and may vary depending on the product and sauce.

Per 4 oz serving:

• Calories: 240
• Protein: 23g
• Fat: 14g
• Sodium: 450mg

Sourcing

The product is sourced from Japan and Taiwan and produced through aquaculture. Specific farming and sustainability practices may vary by supplier.

Frequently Asked Questions

Q: Is Unagi served raw?
A: No. Unagi is fully cooked before sale and is typically served warm or reheated.

Q: How should I reheat it?
A: Warm gently in a pan, oven, or steamer until heated through. Avoid overheating, which can dry out the eel.

Q: Can I serve it with sushi?
A: Yes. Unagi is commonly used for nigiri, sushi rolls, and other Japanese dishes.

Q: Is this freshwater eel?
A: Yes. The listed species is Anguilla japonica, a freshwater eel.

Q: How should I store it?
A: Keep refrigerated at 32–38°F and consume within 3 days after opening.

Product Summary

Japanese Unagi Eel is a fully cooked freshwater eel fillet with a tender texture and sweet-savory kabayaki glaze. It is ready to heat and serve with rice, sushi, or other Japanese-style dishes.