Unagi

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For other uses, see Unagi (disambiguation).

A kabayaki-don (una-don), Japanese unagi cuisine

Unagi (うなぎ) is the Japanese word for freshwater eels, especially the Japanese eel, Anguilla japonica. Saltwater eels are known as anago in Japanese. Unagi are a common ingredient in Japanese cooking. Unagi is served as part of unadon (sometimes spelled unagidon, especially in menus in Japanese restaurants in Western countries), a donburi dish with sliced eel served on a bed of rice and it is also commonly served as nigirizushi. A kind of sweet biscuit called unagi pie made with powdered unagi also exists. Unagi has a distinct taste and is quite expensive, probably due to the eel itself and the cooking process.

Specialist unagi restaurants are common in Japan, and commonly have signs showing the word unagi with the first letter, the hiragana u, う, made from the curved shape of an eel. Lake Hamana in Hamamatsu city, Shizuoka prefecture is famous throughout Japan as the home of the highest quality unagi; as a result, the lake is surrounded by many small restaurants specializing in various unagi dishes.

Because of its nutritious value, and perhaps the phallic shape of the eel, it is traditionally believed to have an effect on increasing men's sexual drive.^{[citation needed]} Unagi is high in protein, vitamin A, calcium, cholesterol and saturated fat.

Unagi is also thought by the Japanese to have a cooling effect because it is not spicy, and is therefore often eaten during Japan's sultry, oppressively hot summers. There is even a special day for eating Unagi in July.