@gloss: Have you ever tried unagi? 🐍🤷🏽‍♂️ Unagi is the Japanese word referring to the freshwater eel, commonly used in Japanese cuisine. In Japan exists a specialized category of chefs dedicated to preparing Unagi - a skill that takes years to perfect. Mastering the art involves extensive training: three years for skewering, eight for slicing, and a lifetime for grilling - as the saying goes. Depending on the preparation, unagi can range from crispy to chewy, but it always has a strong salty and semi-sweet taste. It is regarded as a delicacy and an expensive, luxurious ingredient that is mainly consumed in Japan, where the eel has been proclaimed an endangered species. Due to this rarity, eels are kept alive until the day of cooking to ensure freshness, involving complex logistics for their transport. The preparation, known as "Kabayaki," involves splitting, gutting, and boning the eels early in the morning. They are then skewered, dipped in a sweet soy-based "tare" sauce similar to teriyaki but with additional garlic and ginger, and broiled on a charcoal grill. After cooking, unagi is typically served over rice, known as "unadon," or in a lacquered box called "unaju." Would you try it? 🤷🏽‍♂️ With @doikatsuman.kinkakuji #fyp #foryou #japan #japanese #unagi

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Tuesday 14 May 2024 23:22:53 GMT