Unagi (or Anago, if you prefer the freshwater type (or not))

C/NC???

geiginni wrote:Unagi (or Anago, if you prefer the freshwater type (or not))

Is this eel roll?

I loves dem eels.

Not Crap.

(good for the blood apparently)

Does anyone know what the sauce on unagi is?

Is it made from reducing leftovers from cooking the eel (like a lot of sauteed fish recipes)?

I have no idea.

There's sushi I like more, and sushi I like less, but it's all good - it's all Not Crap. Except tamago. Bleagh. I'll never know why it tastes so bad.

Linus Van Pelt wrote: Except tamago. Bleagh. I'll never know why it tastes so bad.

I like Tomago. It's Ikura that I don't like.



The eggs pop in your mouth to release a sweet sweat-like taste.

I love Unagi more than any other type of sushi. It is by far my favourite type, which is lucky because it's usually not the most expensive.

Unagi might be the most not crap of all sushi. I've also been curious about the sauce. I've never seen it for sale as a condiment. Hmm.

I don't think I've ever had the unago... is there much taste difference?

Unagi! My favorite of the cooked 'sushi' options. So good. I love this eel. She is so good.

The sauce, which is apparently just called "unagi sauce" differs from place to place but seems to be mostly soy sauce, onion, garlic, ginger and honey. It is also good, and is usually the reason people like unagi. But the unagi by herself, she is so good. I think I may have to go fetch some now since we're talking about its.

Oh, I love unagi. I love sake too. Spicy tuna.... Mmmm. But push come to shove I would have to say hamachi is my favorite.... It is like butter.

unagi is my favorite,
sooo not crap

all i know about the sauce, is that its a fish/soy concoction,
and it takes an entire day to make (or reduce, rather)