So, What Exactly Is Unagi?

You might have heard unagi mentioned on a famous TV show called Friends, but rest assured, it's not related to karate. So, what does unagi actually mean, and is it a real thing?

What’s Unagi, Anyway?

Unagi refers to a type of freshwater eel commonly used in Japanese cuisine, specifically the Anguilla japonica. Known for its rich flavor, unagi is also packed with essential nutrients like protein and calcium.

Unagi is typically prepared using a traditional Japanese technique called kabayaki, where the eel is split, gutted, deboned, butterflied, cut into pieces, skewered, then glazed in soy sauce before being grilled or broiled.

Unagi can be served on rice (unagidon) or used as a sushi topping (unakyu). It's never eaten raw, as uncooked eel is toxic.

It’s customary to enjoy unagi on the Day of the Ox each year. The tradition is believed to help boost energy and strength for the year ahead.

Unagi and Its Environmental Impact

Unagi is a beloved dish in Japan, with entire restaurants dedicated to the eel. However, due to a 70 to 90 percent decline in eel populations over the past three generations, it’s now listed as an endangered species, as reported by Esquire in 2013.

Because of the species' decline and farming challenges, Seafood Watch advises against consuming unagi to promote sustainability.

If you're craving eel during your next visit to Japan, consider trying anago, the saltwater eel, which is a more sustainable alternative to unagi.