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IHG ANA HOTELS in Japan. Check it out.
Here,we introduce hot sightseeing spots and cultural information from the areas
close to IHG ANA HOTELS in Japan. Check it out! |
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With the hot summer months comes
unagi season. This is when eels all over the country are mercilessly sliced lengthways
while merely unconscious and then grilled, steamed and seasoned into one of the
best-loved dishes of Japanese cuisine. As is always the case with foods that the
Japanese have taken to heart, the intricacies of preparation have been explored
with a thoroughness that approaches obsession. Some chefs say that it takes a
full 30 years just to master how to sharpen the eel-filleting knife.
Unagi is a high-energy food, eaten for its stamina building properties. It is
said to give you what you need to get through taxing summer days, a handy excuse
to eat more of what you can get all year round anyway. Unagi fills the mouth with
a creamy, pasty texture and the sweetish sauce that's brushed on as it cooks adds
to the richness. It can be quite overwhelming on its own so it's usually served
on a bed of rice as unadon or unaju. The only difference between the two being
the shape of the bowl (round or square) and the proportion of eel to rice, the
more you pay the more eel you get. |
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