Brief History of Unagi

There are numerous ways to savor the delicious flavor of this freshwater eel. The most common? Grilled to perfection and smeared with sweet soy sauce before being served over a dish of steaming white rice.

People in Japan eat Eel frequently, particularly during the summer. They enjoy eating it 'kabayaki' style, with the glaze grilled. There is even a day at the end of July called 'doyono-ushinohi' where Japanese people eat unagi. Doyo refers to the 18 or 19 days before the start of each season, which is a time of change. Ushinohi is the day of the Chinese zodiac's Ushi (Ox), hence 'doyono-ushinohi' translates as "Day of the ox during the seasonal adjustment period.

why eat unagi?

Beyond being delicious, Unagi has numerous health benefits

Unagi's omega-3 fatty acid content may aid with blood pressure, cholesterol, bone health, and even menstruation pain relief. This, together with vitamin A, is thought to help minimize wrinkles and keep skin smooth. According to studies on unagi's health advantages, eating the eel on a regular basis in prescribed portions may reduce the risk of breast cancer, improve blood flow to the brain, improve memory and learning, and maybe lower the risk of dementia.

Eels are a high-protein, vitamin, and mineral-rich diet. Eels contain significantly higher quantities of DHA and EPA than other types of seafood. Eel decreases blood pressure and cholesterol, reduces the risk of arthritis, avoids cardiovascular disease, and promotes good vision.

The health benefits, as you might expect, aren't confined to a spike in energy during the grogginess of July; they might last a lifetime. Some of the effects may not be immediately visible, but unagi is said to boost virility and lift spirits.