Eat eel? Unagi and Anago

BBQ freshwater eel is know as "unagi" in Japan. "Anago" is a sea eel that is often grilled in a similar fashion. Both unagi and anago are cooked and seasoned, often with a slightly sweet sauce called "kabayaki"

                             Unagi (left) and anago (right) nigiri sushi

The popularity of unagi has meant nowadays most freshwater eel is farmed. Japanese eels are small and slender, spending time in both fresh and saltwater.

                                                       Unagi before the BBQ......

Anago are larger than unagi but are also frequently farmed in ocean pens.

                    Farmed Conger eels (anago) are used in Chinese and other cuisines

  Anago is less fatty and rich than unagi. The flesh has a delicate, slightly sweet flavour. It is served as sushi, with rice or on it's own.

                        Anago is also lighter in colour than unagi but served in a similar fashion

                                  Nothing goes to waste! Deep fried eel bones....

Europeans have their own recipes for eel. Jellied or "potted eel" can be found in the United Kingdom. Smoked eel is popular in Scandinavia as well as mainland Europe. Sadly the popularity of European eel has led to its classification as critically endangered by the International Union for the Conservation of Nature. Amazingly, eels can live over 70 years!

                                        Smoked eel is a European delicacy

Unagi is a summertime favourite in Japan. High in protein, calcium and vitamins A and B; unagi is thought to to provide energy and replenish the body in hot and humid weather.

                                               UNADON is an unagi rice bowl

That's all for this time...Sanbiki has unagi on the menu and Mori Mori sells frozen unagi fillets that are cooked and seasoned. Easy for DIY sushi/rice bowl!

Chirashi Sushi

                                             
Sushi comes in many forms. To most non-Japanese, sushi rolls (maki sushi) and nigiri (piece sushi) are perhaps the most familiar. "Chirashi sushi" translates roughly as "scattered sushi". A bowl full of mixed sushi rice is topped off with an assortment of raw seafood.

Chirashi ingredients and presentation varies depending on where you are in Japan. There may be many ingredients mixed in with the rice, or none. The toppings can depend on the season, the Chef or the customer's preferences.

                                 Even vegetarian versions of chirashi are possible 

At Sanbiki, we mix unagi (BBQ freshwater eel) and tamago (savoury omelette) into our sushi rice. Shiitake mushrooms, ginger and fresh shiso (Japanese minty "basil") are added as well. Slices of sustainably sourced B.C. tuna and wild salmon are arranged on top. A slice of lemon and ebi (cooked prawn) complete the dish.

                                   Sanbiki's version of chirashi sushi

DIY chirashi is easy with premixed seasoning/ingredients. Mori Mori Grocery carries chirashi mix for rice and also sashimi quality seafood for toppings.

                         Add the mix to cooked rice and top with your seafood of choice

Another popular "sushi bowl" is tekkadon. Tuna sashimi is arranged on top of the sushi rice, sometimes in a flower shape. The presentation is stunning but simple to do!

                                      Tekkadon made with red tuna sashimi

Cooked lotus root is crunchy and resembles a white flower when sliced. It is also an attractive addition to a chirashi bowl and can dress up other dishes as well.

           Lotus root, shrimp and ikura (salmon roe) provide colour, texture and taste

 

Join us for chirashi at Sanbiki Japanese Kitchen! Or if you're in the mood to try something new at home, Mori Mori has sushi making supplies and we're open 7 days a week.