Uogashi Japanese Unagi Kabayaki 208g

Specification

Japanese Eel (Anguilla japonica) 208g

Introduction

Kabayaki is a preparation of the unagi eel,[1] sometimes extended to other fish,[2][3] where the fish is split down the back[2] (or belly), gutted and boned, butterflied, cut into square fillets, skewered, dipped in a sweet soy sauce-base sauce before being broiled on a grill.

Kamabayaki eel is selected from eels that are all under 500 grams in weight, and the larger the eel, the older the meat and the more spines, so the smaller the eel the more tender the meat and the more expensive it is.

Eel is very nutritious and extremely easy to digest. It has the ability to nourish the weak and nourish the blood, dispel dampness and fight consumption, and is particularly suitable for consumption when dampness is too heavy or when a person has a weak appetite and is relatively weak. When eating eel, it is always served with rice: a large piece of eel is placed on top of rice, topped with vegetables and poured with eel sauce, which is soaked into the rice and tastes both nutritious and fragrant.

The special fishy flavour of the eel itself is completely removed and it tastes sweet and delicious, and it is even better with rice, which is a perfect match for the sweetness of the rice.

Ingredients

Eel(65%-72%)，Sauce（Water, Soybean, Wheat, Salt, Alcohol）, Sugar, Fructose Corn Syrup, Sweet Rice Wine,Eel Extract, Colour (E150), Colour (E160), Alcohol, Flavour Enhancer (621)

Nutritional Composition
Value	Per 100g
Energy	1,464 kJ (350 kcal)
Fat	21 g
Saturated fat	11 g
Carbohydrates	17 g
Sugars	3.7 g
Protein	22 g
Salt	1.4 g