In Japan, one of the most popular ways to cook eel (unagi in Japanese) is grilled in a style known as kabayaki. The preparation style differs with the region, in some places it is steamed while in others not, but it is always dipped in sweet soy sauce.
Kabayaki is served with rice, and the dish has various names depending on presentation. The grilled unagi photographed here is a version served in a lacquer food box called unajū.
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