Unagi (ウナギ) is the Japanese word for freshwater eel, especially the Japanese eel, Anguilla japonica (日本鰻, nihon unagi).
Unagi is a common ingredient in Japanese cooking, often as kabayaki.
It is not to be confused with saltwater eel, which is known as anago in Japanese.
Unagi (ウナギ) is the Japanese word for freshwater eel, especially the Japanese eel, Anguilla japonica (日本鰻, nihon unagi). Unagi is a common ingredient in Japanese cooking, often as kabayaki. It is not to be confused with saltwater eel, which is known as anago in Japanese.
Unagi