Unagi (anguilla alla griglia)

Unagi, known in Italian as *anguilla alla griglia*, refers to a traditional Japanese dish consisting of grilled freshwater eel. Deeply embedded in Japanese culinary culture, the consumption of unagi is historically associated with the summer season, specifically during the period of *Doyo no Ushi no Hi*, to provide stamina and combat heat exhaustion.

The preparation typically involves glazing the eel with *tare*, a savory-sweet sauce composed of soy sauce, mirin, sugar, and sake. The eel is traditionally grilled over charcoal, a method that imparts a distinct smoky aroma and creates a crucial textural contrast between the crispy, caramelized skin and the succulent, fatty interior. A great version of unagi is distinguished by the quality of the charcoal and the precise balance of the glaze, ensuring the meat remains tender rather than dry.

Regional variations offer diverse dining experiences. *Unaju* involves serving the eel over rice in a traditional lacquer box, while the Nagoya-style *Hitsumabushi* allows diners to enjoy the eel with various condiments, such as wasabi or nori, to change the flavor profile throughout the meal. For those seeking authentic flavors, the venue Unagi Obana in Arakawa City, Japan, has been recognized by Francesco Zini as a notable destination for experiencing this delicacy.