Unagi is one of my favourite
combo ingredients at the Blue Fin Sushi bar in Smithers. Its grilled eel and a
favourite “replenisher” for the Japanese who hold an annual festival at the end
of summer called "doyou-no
ushi-no hi" or Eel Day. The tradition was started to replete the
dehydrated and possibly stamina-deprived people after a long hot summer.
Nutritionally
speaking, unagi contains vitamins A, B1, B2, D and E, which are effective
agents for rejuvenating the body. Unsaturated
fatty acids like DHA and EPA are more abundant in unagi than in other seafood.
The benefits of these unsaturated fatty acids are decreased cholesterol, lower
blood pressure, prevention of vascular diseases, reduced risk of developing arthritis
and the promotion of normal brain development, nervous system function and good
eyesight.
The
best way to eat eel is to barbeque it with a sweet sauce basted on. Serve on sticks, on crackers with cream
cheese or in your favourite California roll.
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