japanese eel dish
Kabayaki on rice Eelon rice Eel Kabayaki shop. Ukiyoe by Katsukawa Shuntei, 1804-1810 Kabayaki ( 蒲焼 ) is a cooking of fish, particularly unagi eel, [ 1 ] where the fish is split down the back [ 2 ] ( or abdomen ), gutted and boned, butterflied, cut into square fillets, skewered, and dipped in a sweet soy sauce sauce -based sauce before being cooked on a grillroom or griddle.

Besides unagi, the same formulation is made of other long scaleless fish such as hamo ( pike conger ), [ 2 ] dojō ( loach ), [ 1 ] [ 2 ] catfish, [ 1 ] anago ( conger eel ), [ 1 ] and gimpo ( ギンポ ) ( gunnels ). [ 1 ] One can besides find canned products labeled as kabayaki-style sanma ( Pacific saury ). Kabayaki eel is very democratic and a rich source of vitamins A and E, and omega-3 fatty acid fatty acids. [ 3 ] A popular custom from the Edo period [ 4 ] calls for eating kabayaki during the summer to gain stamina, [ 4 ] specially on a particular mid-summer sidereal day called doyō-no ushi-no-hi [ja] ( 土用の丑の日 ), [ 3 ] [ 4 ] which can fall anywhere between July 18 – August 8 each year. [ 5 ] The eel kabayaki is frequently served on top of a bowl ( donburi ) of rice, and called unadon, the fancier form of which is the unajū, placed inside a lacquer box called jūbako. It is besides torn up and mixed up evenly with rice to make hitsumabushi [ja] ( ひつまぶし ), which is enjoyed particularly in the Nagoya area .

Kantō vs. Kansai [edit ]

Unaju, a japanese dish which contains eel kabayaki on rice broadly, two schools of cooking the kabayaki exist. In the Kantō area ( eastern Japan ), the eel is slit down its bet on [ 6 ] and butterflied, so a lighter-colored stripe of the abdomen runs down the middle of each fillet on the skin side. The long eel is cut into shorter, squarer fillets and skewered. [ 7 ] In Kanto, the skewer eel is inaugural grilled, plain, into what is known as shirayaki [ja] ( 白焼き or 素焼き ), [ 1 ] [ 7 ] then steamed, before being flavored and grilled again ; as a result, it turns out more attendant and bizarre after grilling. [ 8 ]

In the Kansai region ( western Japan ), the eel is slit down the belly [ 6 ] and directly grilled without being steamed, often still in their original length, and called nagayaki ( 長焼き ). [ 7 ] The out peel could be baffling and chewy, then eel cooked in Kansai vogue may be placed between layers of hot rice, for the steam to help tenderize it. In the Kansai area, the eel is often called mamushi, [ 7 ] [ 9 ] just like the identify of the park viper in Japan, Gloydius blomhoffii ). Some speculate the name is a corruption of mabushi meaning “ sprinkle ”, [ 7 ] while others say it is a reference to the eel being quite exchangeable to the viper in human body and vigor-endowing abilities when consumed. [ 7 ]

etymology [edit ]

respective hypothesized origins for the appoint kabayaki are given. The mention came to be by and large written using the kanji 蒲焼 meaning cattail -grilled. resemblance to the brown plush flower spikes of the cattail establish has been suggested as etymological lineage in several erstwhile writings ( Zokugo kō ( 『俗語考』, “Considerations on colloquial words” ) ; the writings of Mankō Morisada [ ja ] ; Kinsei jibutsu kō ( 『近世事物考』, “Considerations on near modern age items” ) [ 10 ] ). Food historian Tekishū Motoyama ( ja : 本山荻舟 ) ( 1881–1958 ) has argued that primitively the unharmed eel was skewered vertically and cooked that way, giving originate to the mention on the resemblance to the cattail both in human body and color. [ 1 ] [ 11 ] This is by the way the lapp as one hypothesized etymology for kamaboko. Another touted hypothesis explains the name as due to resemblance of the char skin side to the kaba-kawa ( 樺皮, i “ beech -bark ” ) [ 1 ] ( Yōshū fushi ( 『雍州府志』, “Record of Yamashiro province” ), Honchō Seji Danki ( 『本朝世事談綺』, “Record of Yamashiro province” ). [ 10 ] Motoyama besides notes a proposed etymology from kōbashī ( 香ばしい, “ fragrant ( clairvoyance. of crispen or ridicule items ) ” ). [ 1 ]

References [edit ]

further read [edit ]

ใส่ความเห็น

อีเมลของคุณจะไม่แสดงให้คนอื่นเห็น