Kabayaki Eel
Premium Taiwanese Eel – Japanese Variety Carefully selected from Taiwanese aquaculture, meeting export-grade standards for Japan. Healthy fish with evenly distributed fat, yielding tender, plump flesh. Professionally deboned and cleaned, retaining the delicate fibers and smooth texture of the eel.
Prepared using traditional Japanese kabayaki techniques, paired with an exclusive kabayaki sauce made from authentic Japanese soy sauce. The sauce is repeatedly brushed while slow-grilling, rendering excess fat and producing firm, non-greasy meat with rich, layered flavor and deep, savory sauce infusion.
Free from fishy odor and heavy metal residues, offering stable and safe quality suitable for a variety of culinary applications. Ideal for unagi don, sushi, rice bowls, and Japanese set meals. Consistent supply and quality make it a favorite among restaurateurs and high-end retail markets.
Product Type: Ready-to-eat heated dish, seasonal seafood bestseller, Japanese-style kabayaki cooked eel
Ideal For: Japanese restaurants, frozen food manufacturers, export distributors, hotel catering operators
Ingredients: Japanese variety eel, kabayaki sauce
Packaging: 10 kg / carton
Suggested Uses: Unagi don (eel rice), sushi, nigiri, hand rolls, eel broth ramen, grilled eel platters, eel bento boxes
Product Features:
Consistent Quality: Produced according to international standards, with HACCP and ISO22000 food safety certifications
Ready-to-Eat After Thawing: Vacuum-packed and frozen, no complicated prep required—simply thaw and heat
Deboned and Spine-Free: Internal organs, side bones, and main bones removed for safe, convenient consumption by children and seniors
Classic Kabayaki Sauce: Exclusive Japanese-style kabayaki sauce brushed multiple times for rich aroma and savory-sweet flavor
好鰻是日本料理中最為人所知的食材，很早便實現了廣泛養殖。該魚最常見的料理是「蒲燒」鰻魚，將「蒲燒」鰻魚蓋在飯上，就成了大家印象中的鰻魚飯。
根據每條魚肉的特性調整炭火的擺法和燒烤火候及醬料用法，能否烤製得當，此時完全依賴於師傅的手感和經驗。料理鰻魚的每個環節都如此地講究手藝，在日本，人們對掌握現殺現烤鰻魚技能便有了「殺鰻三年、串鰻八年、烤鰻一生」的說法，反正就是形容灰常厲害的意思，優秀的鰻魚師傅在廚藝界很稀有。
翻面、刷醬汁的頻率，烤制時間和火候的把握，都全憑師傅的手感和經驗。烤制出來的鰻魚要做到本身特殊的腥味要完全去除，鰻魚的表皮有漂亮的焦糖色，油脂微微滲出。「鰻魚之神」的經驗是：「首先要蒸了，然後放在炭上烤，待皮和肉之間的脂肪烤到全熟為止，要翻三十六回，蒲燒的話一面烤一面淋醬汁，四次左右。沒有死硬規矩，靠眼睛看，靠鼻子聞，直到顏色漂亮發光、聞到脂肪油滴在炭上的香味夠格為止。」
日芳牌蒲燒鰻魚，嚴選台灣養殖外銷等級的日本種鰻傳承日本特有蒲燒技術，完整保留現烤的風味，蒲燒鰻魚解凍或加熱後即可食用，非常適合做蓋飯、壽司、燒烤、米糕…..等變化料理
