What is the best brand of Unagi Sauce

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Unagi is served as part of unadon (sometimes spelled unagidon, especially in

menus in Japanese restaurants in Western countries), a donburi dish with sliced

eel served on a bed of rice.A kind of sweet biscuit called unagi pie made with

powdered unagi also exists. Unagi is high in protein,vitamin A,and calcium.

Specialist unagi restaurants are common in Japan, and commonly have signs

showing the word unagi with hiragana (transliterated u), which is the first

letter of the word unagi. Lake Hamana in Hamamatsu city, Shizuoka prefecture is

considered to be the home of the highest quality unagi;as a result, the lake is

surrounded by many small restaurants specializing in various unagi dishes. Unagi

is often eaten during the hot summers in Japan. There is even a special day for

eating unagi, the midsummer day of the Ox (doyo no ushi no hi).

Unakyu is a common expression used for sushi containing eel & cucumber. Due to

the health hazards of eating raw freshwater fish, eels are always cooked, and in

Japanese food, are often served with tare sauce. Unagi that is roasted without

tare and only seasoned with salt is known as "Shirayaki."


Sustainabilitys

Seafood Watch, a Bainable seafood advisory list, recommends that consumers avoid

eating unagi due to significant pressures on worldwide freshwater eel

populations. All three eel species used as unagi have seen their population

sizes greatly reduced in the past half century. For example, catches of the

European Eel have declined about 80% since the 1960s. The Japanese Ministry of

the Environment has officially added Japanese eel to the “endangered” category

of the country’s Red List of animals ranging from “threatened” to “extinct”

.
Although about 90% of freshwater eel consumed in the U.S. are farm-raised, they

are not bred in captivity. Instead, young eels are collected from the wild and

then raised in various enclosures. In addition to wild eel populations being

reduced by this process, eels are often farmed in open net pens which allow

parasites, waste products, and diseases to flow directly back into wild eel

habitat, further threatening wild populations. Freshwater eels are carnivores

and as such are fed other wild-caught fish, adding another element of

unsustainability to current eel farming practices.







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