Ever since the old times unagi, the Japanese eel, is consumed in Japan especially during the hot summer months. There’s even a day, which falls between July 18 and August 8, which is traditionally dedicated to eating unagi. One reason could be that because the eel meat is rich in proteins, Omega 3 fatty acids, vitamins A and E and calcium, it is considered that it gives stamina to the body systems.
One of the most popular methods to cook unagi is kabayaki: the eel is deboned, filleted, skewered and grilled with soy sauce, served on top of steamed rice. And since food presentation is very important in the Japanese cuisine, here’s one of the best variants, the unagi kamameshi: unagi is served in a heated iron pot called kama, with rice and a mix of vegetables and mushrooms, with side dishes of miso soup and tsukemono (Japanese pickles).
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