Photo: Wei-Te Wong from Taipei City, Taiwan, Republic of China, CC BY-SA 2.0, Wikimedia Commons
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About this dish
Unagi (ウナギ) is the Japanese word for freshwater eel, particularly 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.
Description: Wikipedia — Unagi, CC BY-SA 4.0
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