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The Japanese noun 'ウナギ (ウナギ)' refers to the eel, a long, slender fish that lives in fresh and salt water. Eels are a popular ingredient in Japanese cuisine, especially in dishes like 'unagi don', where grilled eel is served on top of rice.
16 wrz 2024 · Learn Japanese names of fish and seafood commonly eaten in Japan. Photos and pronunciation guide is included! Perfect for travelers and gourmets looking for Japanese cuisine.
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.
The Japanese eel (Anguilla japonica; nihon unagi (日本鰻)[2]) is a species of anguillid eel found in Japan, Korea, Taiwan, China, and Vietnam, [3] as well as the northern Philippines. Like all the eels of the genus Anguilla and the family Anguillidae, it is catadromous, meaning it spawns in the sea but lives parts of its life in freshwater.
EEL translate: ウナギ, ウナギ. Learn more in the Cambridge English-Japanese Dictionary.
13 paź 2020 · Simply put, unagi is freshwater eel, whilst anago is saltwater eel. When eaten anago usually refers to the white spotted conger eel, which can be found widely spread across the Northwest Pacific.
27 wrz 2022 · Unagi, the Japanese word for freshwater eel, is an elongated fatty fish, rich and bold in flavor. Different than anago, its saltwater cousin, unagi is widely used in Asian cuisines and can never be eaten raw, as eel blood has toxins in it that can kill all animals.
