Seafood has always been a staple of the Japanese diet thanks to the bountiful ocean that surrounds the island country, and unagi (eel) is no exception. Unagi harvested from freshwater is prepared in a traditional style known as kabayaki which has its roots reaching back all the way to the Genroku period (1688 – 1704). … Continue reading Unagi: Japanese Grilled Eel and the History of Kabayaki