Kabayaki and shirayaki
Compare tare-brushed grilling with grilling without tare, including flavor and serving ideas.
KATANAUNAGI
Discover unagi through the way it is cooked and served.
Explore kabayaki, shirayaki, tare, unadon, unaju and hitsumabushi. Learn what the names mean, how the dishes differ and how they are enjoyed.
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Available guides
Journal
Unagi Kabayaki: Japanese Eel Explained
Learn what unagi kabayaki is, how it tastes, how shirayaki differs, and how to choose Kanto/Kansai styles, unadon, unaju or hitsumabushi.
How to reheat unagi kabayaki: frozen eel, hot water and microwave checks
Learn what to check before reheating prepared unagi kabayaki: frozen or chilled storage, heat-safe packaging, microwave power, serving with rice and handling leftovers.
Unagi vs. Anago: Differences in Fish, Flavor and Japanese Dishes
Understand unagi and anago through the fish, cooking method and serving style: kabayaki, cooked sushi toppings, unaju, unadon and ambiguous eel menus.
Choose a language
Read 3 guides in 20 language editions.
Topics for future guides
These topics are under consideration. Separate articles on them are not yet published.
Kanto and Kansai unagi
Explore regional steaming and grilling traditions without treating every restaurant as identical.
Unaju, unadon and hitsumabushi
Understand the vessels, presentation and eating styles of rice-centered eel dishes.
Unagi as a gift
Explore the context of seasonal food gifts and gifts in business relationships.
Resources and traceability
Know what to check about species, sourcing records and origin, with evidence rather than vague claims.
Doyo no Ushi no Hi
Discover the seasonal custom of eating eel in summer, separate from any sales schedule.
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