Natural Freshwater Shimanto Unagi - Sliced (110g) 四万十うなぎ (蒲焼)

An official collaboration with the Kochi government
Natural healthy freshwater eel grown in pristine waters from Kochi high mountains to the sea.

- Shimanto Unagi 四万十うなぎ -

Unagi from the famous pristine Shimanto River in Kochi Prefecture

What is Shimanto Unagi?

Running from the high mountains down to the sea, forming Shimanto River’s clear waters.

The clean, pure water of the Shimanto River is a treasure trove to river fishes, including eels. Shimanto unagi are natural eels, growing in Shimanto River, Kochi Prefecture.

The meat is tender and moderately fatty, without a muddy smell.

In pursuit of "safety, security and deliciousness"

The young of unagi is caught and raised in the headwaters of the Shimanto River with clean groundwater under thorough safety control.

 Everything to raise Shimanto Unagi is produced in Kochi!

The feed is locally produced in Kochi. Shimanto River's underground water is used.
As a result, it has no unpleasant odor at all, unlike other farmed unagi.

Try Shimanto Unagi Kabayaki

Shimanto Unagi Kabayaki is thoroughly coated four times to give it a savory flavor and make delicious Shimanto unagi kabayaki.

It is vacuum-packed into small pieces, ready-to-eat!

You can enjoy Shimanto Unagi in dice too!

More info

How to Enjoy

Of course, it's great served over rice, but there are so many recipes to try!

Unagi Sandwich 

Ingredients
40g of Shimanto Unagi Kabayaki
4 eggs
2 slices of bread

Mixture A
1 teaspoon sugar
A pinch of salt
10g of butter
1 tablespoon milk
1 and 1/2 tbsp cream cheese

Preparation

1. Heat Shimanto Unagi kabayaki in a toaster. Put the butter in a heatproof container and heat in a microwave oven (600w) for 10 seconds to melt it.
2. Crack the eggs into a bowl and add (Mixture A) and mix. Make sure to cut the whites and do not over mix.
3. Heat an omelet pan, add oil (not to be used), and pour in 1/3 of the egg mixture. Place the kabayaki on the back of the pan, and when it is half-boiled, fold it in half from the back to the front. Slide the half-folded omelet to the back, add a thin layer of oil to the space in front, and repeat the same process twice more to make a thick omelet.
4. Wrap in plastic wrap while still hot, shape and remove from heat.
5. Spread cream cheese on both sides of the bread using a butter knife. Spread the cream cheese on both sides of the bread using a butter knife or something similar. Sandwich the egg between the bread and cut off the ears. Cut into desired size pieces.

Secrets of Delicious Shimanto Unagi