.jpg) Unaju, Japanese unagi cuisine | |
| Place of origin | Japan |
|---|---|
| Main ingredients | Eel |
Unagi (ウナギ) is the Japanese word for freshwater eel, particularly the Japanese eel, Anguilla japonica (日本鰻, nihon unagi).[1] Unagi is a common ingredient in Japanese cooking, often as kabayaki. It is not to be confused with saltwater eel, which is known as anago in Japanese.
- ^ 日本鰻. Local Sensei (in Japanese). Archived from the original on 28 May 2014. Retrieved 27 May 2014.