Unadon

unadon - www.healthnote25.com

Unadon or unagidonburi (鰻 丼?) Is Japanese food in the form of rice on which is given unagi (eel japan) cooked kabayaki way. As a flavoring, the top of the rice sprinkled with sauce (tare) which tastes sweet before putting unagi. Before eating, on top of unadon sprinkled a little powder andaliman.

The sauce is made from a mixture of granulated sugar and soy sauce, though sometimes added to other mixtures that are often also kept secret. Andaliman (Japanese name: sanshō) is sprinkled onto unadon to remove the smell of ammonia that sometimes comes from Japanese fat eel meat. A little sprinkling of andaliman powder can also reduce the smell of fat. In the set menu at a restaurant, unagi kabayaki or unadon generally served with a clear soup (kimosui) contains the heart eel japan.

There is also a variation of unagi presentation which is named according to the container where the presentation. Unajū (鰻 重?) Is the presentation of rice and roast eel of japan way kabayaki served in jūbako box. One theory says unajū was first served by Gihei (大谷 儀 兵衛?) Who started a Funagi (?) (鮒 儀?) Funagi (Freshwater) fish restaurant in Sanya, Asakusa, Tokyo called Funagi (?) (鮒 儀?) ( later this restaurant changed its name to Jūbako, and now is Akasaka).

But the theory is denied by other sources who claimed that such unajū version existed around the end of the Edo period. Other observers say that unajū has existed since Taisho's time. The use of a lacquered box is meant to show that unajū is a sumptuous meal. Unajū is usually sold at a price more expensive than unadon

In Nagoya and beyond there is a cuisine called hitsumabushi. Unagi kabayaki cut into small pieces, and mixed with rice before served in hitsu (a place of rice round wooden).

Unagi kabayaki is believed to be a nutritious food to increase stamina throughout the summer in Japan. Especially unagi kabayaki eaten on Doyo no Ushi summer (about the third week of July).