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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.
Art, In Japanese cuisine & Sustainability
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eel japanese often freshwater japan eels eggs common known kabayaki cuisine served restaurants first populations reduced wild raised farmed word
| Subject | Predicate | Object | Confidence | Src |
|---|---|---|---|---|
| Unagi | Main ingredients | Eel | 1.00 | infobox |
| Unagi | Place of origin | Japan | 1.00 | infobox |
| Unagi | is a | common ingredient in Japanese cooking | 0.90 | text |
| Unagi | related to External links | Media | 0.60 | section |
| Unagi | related to External links | Wikimedia Commons | 0.60 | section |
| Unagi | related to In Japanese cuisine | Japanese | 0.60 | section |
| Unagi | related to In Japanese cuisine | Western | 0.60 | section |
| Unagi | related to In Japanese cuisine | Specialist | 0.60 | section |
| Unagi | related to In Japanese cuisine | Japan | 0.60 | section |
| Unagi | related to In Japanese cuisine | Lake Hamana | 0.60 | section |
| Unagi | related to In Japanese cuisine | Hamamatsu | 0.60 | section |
| Unagi | related to In Japanese cuisine | Shizuoka | 0.60 | section |
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