Premium Eel from Shizuoka
Our unagi is sourced from Hamamatsu City in Shizuoka Prefecture, renowned for its high-quality eels. Known in English as EEL, its formal name is Freshwater Eel.
Masterful Skewering and Grilling Techniques
The preparation of our unagi at Takeda begins with precise skewering. The skewers are inserted in a way that accounts for the natural shrinkage during grilling, ensuring the eel remains beautifully straight. This technique highlights the elegant appearance of the eel.
For the grilling process, we use premium binchotan charcoal imported from Wakayama Prefecture. By applying a sewing skewer method, we achieve a uniform and aesthetically pleasing cook that machines cannot replicate.
Grilled over strong indirect heat, the eel develops a crispy skin while the interior stays fluffy and tender. Once perfectly cooked, the eel is brushed with our unique sauce and placed atop sushi rice. The rich eel fat and sauce envelop the eel, enhancing its natural flavors.
The Tradition of Eating Eel on Doyo no Ushi no Hi
In Japan, there is a custom of eating eel on Doyo no Ushi no Hi, which falls on August 5th this year. This date changes every year.Known as the “Day of the Ox in Midsummer,” it is believed that eating eel on this day helps people endure the summer heat. Due to its rich nutritional profile, eel is thought to boost stamina and prevent summer fatigue.The reasons for this tradition will be explained in a future blog post.
The Nutritional Benefits of Eel
Eel is packed with essential nutrients that help combat summer fatigue:
- Vitamin A, which boosts the immune system
- Vitamin B, which aids in recovery from fatigue
- Vitamin D, which strengthens bones and teeth
- DHA, which promotes brain health
- EPA, which supports cardiovascular health
We invite you to savor the delicious taste and nutritional benefits of our unagi no kabayaki at Takeda.
