Unagi ita ce kalmar Jafananci ga kogin ruwa, musamman mafarin Jafananci, Anguilla japonica (kada a dame shi dan uwan gishiri, wadda ake kira anago ) . Mafi kyau ana kama daji maimakon bred a cikin gonakin baza, tare da girman girman tsakanin 30 da 50 centimeters. Abincin abinci mai ban sha'awa yana cike da tankuna da kekuna masu rai, kuma ba su fara shirya kael ba sai bayan da ka umarce su.
An ce an gama cinyewa a Japan shekaru dubbai.
Saboda yana da arziki a cikin furotin, bitamin A da E, da dai sauransu, wasu mutane sun gaskata cewa unagi ba su da ƙarfin hali. Saboda wannan dalili, jama'ar Japan suna cin abincin a mafi yawan lokuta a cikin lokacin mafi zafi a shekara ta Japan.
Saboda haka, al'adar Jafananci ce ta cinye Doyo-no-ushinohi (Ranar Ox a lokacin Doyo) a lokacin rani a tsakiyar watan Yuli da farkon watan Agusta.
Abincin Unagi
Filleted da deboned, unagi ne yawanci glaze-grilled, wani tsari da ya sa shi a tasa da aka sani da unagi- no - kabayaki . Yana da skewered kuma grilled tare da zaki da basting miya kuma ana yawanci yi aiki a kan steamed, farin shinkafa. An samo asibiti-hatimi-no-kabayaki mai sauko-sau-kullun a wuraren ajiya na Asiya.
Daɗaɗɗe una unagi ya haɗa da dandano mai arziki, kamar ɗan pate, tare da rubutun da ke ciwo, yana kullun a waje amma yana da sauƙi a cikin ciki. Shirin dafa abinci shi ne abin da ke sa kudan zuma ya kwarewa kuma m: Unagi-no-kabayaki an dafa shi daban a gabashin yamma da Japan.
A gabashin kasar, ana amfani da shi a lokacin da aka yi amfani da shi don cire kaya mai yawa, sannan aka yi amfani da shi tare da zaki mai dadi, sa'annan an sake gina shi. A yankin yammacin Japan, a yankin Kansai (a kusa da Osaka) unagi ba a taba yin amfani da shi ba kafin a yi masa gumi amma an yi masa gumi fiye da haka, yana cin wuta mai yawa.
Unagi-no-kabayaki a gabashin Japan yana da tausayi sosai fiye da wannan tasa a yammacin Japan kuma yana da kullun fata.
Ayyukan da ke cikin naman alade mai dadi yana da mahimmanci ga dandano na karshe na dandalin, kuma gidajen abinci daban-daban suna kula da girke-girke na sirri. Darajar gawayar da aka yi amfani da shi mahimmanci ne: Mafi kyawun caca an yi shi daga itacen oak daga Wakayama a tsakiya na Japan, kuma hayaki mai haɗari yana ƙara wani dandano na musamman a kan eel kamar yadda ake yi.
Unagi kuma za a iya amfani dashi a matsayin mai sashi a wasu jakadan Japan kamar unagidon wanda an yanka shi a cikin wani gadon shinkafa.
Unakyu
Sushi ya yi tare da unigi kuma kyauta ne mai kyau. Ana kiran dashi mai suna unakyu .