This Aichi eel has been fillet with head and tail intact using the Ikejime methods. 3 pcs per kg. Aichi Prefecture is the 2nd largest eel producers in Japan. Unagi has a rich, fatty flavor that lends itself well to grilling. Unagi may be prepared in a variety of ways, but the most popular style is called kabayaki in which the unagi fillets are grilled and basted in a savory sweet sauce.
* Picture is for illustration Purposes Only *