Kagoshima Eel · AAA Grade · Kabayaki
Kagoshima Unagi Kabayaki AAA 200g
Delivered straight to you - available only through Hokkaido Uni Shop.
What is kabayaki?
Kabayaki is the classic way freshwater eel (unagi) is prepared in Japan: the eel is butterflied, skewered, grilled, and repeatedly basted in a sweet soy-based tare sauce until the surface turns deep amber and caramelized. This is AAA-grade eel raised in Kagoshima, one of Japan's largest and most established eel-farming regions, chosen here for its consistent size and fat content. The eel arrives fully cooked and glazed - ready to reheat and serve.
The result is tender, almost custardy flesh under a lightly crisp, caramelized skin, with a rich savory-sweet flavor that needs little else. Because kabayaki is fully cooked before freezing, it's one of the easiest ways to bring a restaurant-quality unadon home.
Specifications
| Origin | Kagoshima, Japan |
| Type | Freshwater Eel (Unagi) |
| Grade | AAA |
| Weight | about 200g |
| Preparation | Kabayaki (grilled, glazed with tare) |
| State | Frozen, fully cooked |
| Best for | Unadon, unaju, over rice |
How to Enjoy
Thaw in the refrigerator, then reheat gently - either sealed in the bag and warmed in barely simmering water for about 10 minutes, or in a covered pan over low heat with a splash of water or sake until heated through. Slice and lay over hot steamed rice, add extra tare if you like it richer, and finish with a pinch of sansho pepper.
Pairs well with - warm short-grain rice, sansho pepper, extra unagi sauce, pickled ginger, and a light green tea or dry sake.
Handling: Ships frozen. Thaw in the refrigerator before reheating, and do not refreeze once thawed. Reheat gently over low heat to avoid drying out the flesh. This item was Sold Out at the time this listing was prepared - please confirm current availability before publishing. If there is any damage in transit, please contact the carrier directly.
