Question 1

What is kabayaki?

Accepted Answer

Kabayaki is a traditional Japanese cooking method where fish—most commonly freshwater eel (unagi)—is split, boned, skewered, and grilled with a sweet, savory soy-based sauce. This technique creates a tender, caramelized texture that is highly prized in Japanese cuisine.

Question 2

What is kabayaki sauce made of?

Accepted Answer

Kabayaki sauce, often called eel sauce, is a thick, sweet-and-salty glaze made from a reduction of soy sauce, mirin, and sugar. It is the essential component that gives kabayaki dishes their signature umami flavor and glossy finish.

Question 3

What types of fish are used for kabayaki?

Accepted Answer

While unagi (freshwater eel) is the most classic choice for kabayaki, the method is versatile. You can also find delicious kabayaki-style preparations using other fish like sanma (saury), saba (mackerel), and even herring, all available at Yami.

Question 4

How should I serve kabayaki?

Accepted Answer

Kabayaki is incredibly versatile. It is traditionally served over a bowl of steamed rice (unadon), but it also makes a fantastic topping for sushi, a flavorful addition to bento boxes, or a quick, protein-packed meal when paired with vegetables.

Question 5

Can I buy ready-to-eat kabayaki at Yami?

Accepted Answer

Yes, Yami offers a variety of ready-to-eat kabayaki options, including canned sanma and pre-grilled eel fillets. These are perfect for quick, authentic Japanese meals at home without the need for complex preparation.

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