Seafood

Japanese eel

ウナギ　うなぎ　unagi

Also known asunagi

At its best in Oct, Nov

Japanese eel (unagi), Japanese seafood
Japanese eel (unagi) is at its best in Oct, Nov. It is in the market from Aug to Feb.

When it is at its best

Jan
Feb
Mar
Apr
May
Jun
Jul
Aug
Sep
Oct
Nov
Dec

In seasonAvailable

How to cook

Japanese eel: Kabayaki (glazed and grilled)

Kabayaki (glazed and grilled)

Split, skewered and grilled with a sweet soy glaze. Kanto steams it first; Kansai grills it directly.

Japanese eel: Shirayaki (grilled plain)

Shirayaki (grilled plain)

Grilled without sauce. Served with wasabi and soy sauce, or with salt.

Japanese eel: Unaju (eel over rice)

Unaju (eel over rice)

Kabayaki laid over rice in a lacquer box, dusted with sansho pepper.

Japanese eel: U-maki (eel omelette roll)

U-maki (eel omelette roll)

Kabayaki rolled inside a Japanese omelette. A drinker's dish.

How to choose

A slippery surface and a belly tinged with yellow. The body should feel firm.

Storage

Normally handled live. Kabayaki keeps two to three days refrigerated, and freezes.

Main areas

Good to know

The wild season runs from autumn into winter, yet demand peaks in summer because of the Day of the Ox custom. Catches of glass eels have declined year by year.

Back to the calendar

At their best around the same time