Eel - A Gourmet Delight in Japan
When it comes to Japanese cuisine, you might immediately think of popular dishes like sushi, soba, and tempura. However, Japan boasts an ancient delicacy with a rich history that often takes the spotlight - eel.
Eel has been considered a delicacy in Japan long before the samurai era, dating back over 1,200 years. It is not only a flavorful dish but also a nutrition powerhouse, packed with essential vitamins such as A, B1, B2, D, E, calcium, and beneficial fats like DHA and EPA. In ancient times, eel was hailed as the ultimate health food.
Today in Japan, the passion for eel dishes knows no bounds, especially during scorching summer days when appetites wane due to the heat.
Kabayaki, in particular, is a mouthwatering eel dish that can make your stomach rumble with its aromatic allure. Eel meat, sweet and savory, is marinated to perfection, making it an ideal companion for a bowl of steamed white rice. You won't be able to resist another bite of the tender, flavorful eel.
The Best Way to Savor Eel:
- Start your eel feast by sipping on some beer alongside a plate of stir-fried garlic chives. These greens are a rich source of vitamins C, B1, B2, and dietary fiber. Accompanied by garlic, which contains allicin with antibacterial properties, vitamin B6 to promote protein metabolism, and vitamin B1 to support carbohydrate metabolism, this combination sets the stage for a delightful meal.
- Next, indulge in a plate of eel sashimi or pair your eel dish with some sake to stimulate your taste buds.
- Finally, relish the nutritious eel dishes, such as Unajyu, grilled eel with a delectable sauce, to conclude your culinary journey on a satisfying note.
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