{"product_id":"fresh-kushi-unagi-aaa-350","title":"Fresh Kushi Unagi AAA 350g","description":"\u003cstyle\u003e\n.seto-wrap{font-family:-apple-system,'Helvetica Neue',Arial,sans-serif;color:#1a1a18;max-width:720px;margin:0 auto;line-height:1.7;}\n.seto-hero{background:#fff8f6;border-left:3px solid #B15A3C;padding:18px 22px;margin-bottom:24px;}\n.seto-hero-eyebrow{font-size:11px;letter-spacing:3px;color:#B15A3C;font-weight:700;text-transform:uppercase;margin-bottom:6px;}\n.seto-hero-title{font-size:18px;font-weight:700;color:#1a1a18;margin-bottom:4px;}\n.seto-hero-sub{font-size:13px;color:#6b6b66;}\n.seto-section{margin-bottom:28px;}\n.seto-h3{font-size:15px;font-weight:700;color:#1a1a18;margin-bottom:10px;letter-spacing:0.3px;}\n.seto-p{font-size:14px;color:#3a3a36;line-height:1.8;margin-bottom:12px;}\n.seto-spec-table{width:100%;border-collapse:collapse;margin-top:8px;}\n.seto-spec-table td{padding:8px 12px;font-size:13px;border-bottom:1px solid #f0ede9;}\n.seto-spec-table td:first-child{color:#9b9b94;font-weight:600;letter-spacing:1px;text-transform:uppercase;font-size:11px;width:130px;}\n.seto-spec-table td:last-child{color:#1a1a18;}\n.seto-rare-note{background:#1a1a18;color:#fff;padding:14px 18px;border-radius:6px;font-size:13px;line-height:1.6;margin-top:20px;}\n.seto-rare-note strong{color:#E8B080;}\n.seto-pairing{font-size:13px;color:#6b6b66;font-style:italic;border-top:1px solid #f0ede9;padding-top:14px;margin-top:18px;}\n\u003c\/style\u003e\n\u003cdiv class=\"seto-wrap\"\u003e\n\u003cdiv class=\"seto-hero\"\u003e\n\u003cdiv class=\"seto-hero-eyebrow\"\u003eAichi \u0026amp; Shizuoka · Fresh Skewered Eel\u003c\/div\u003e\n\u003cdiv class=\"seto-hero-title\"\u003eKushi Unagi (Skewered Eel)\u003c\/div\u003e\n\u003cdiv class=\"seto-hero-sub\"\u003eBrought directly from Japan — only by Hokkaido Uni Shop.\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"seto-section\"\u003e\n\u003cp class=\"seto-p\"\u003e\u003cstrong\u003eWhat is Kushi Unagi?\u003c\/strong\u003e\u003cbr\u003eKushi unagi (串鰻) is fresh Japanese eel, skewered and ready to grill, from Aichi and Shizuoka. Unlike pre-cooked kabayaki, this eel ships fresh and uncooked — the form usually kept for restaurants — so you grill it yourself and control the char and doneness. Each eel is about 350g and serves two.\u003c\/p\u003e\n\u003cp class=\"seto-p\"\u003eCooking it from raw is the difference: pre-cooked kabayaki is reheated, while this you grill fresh, which gives a crisper skin and a hotter, just-grilled result. Unagi is tied to summer in Japan, especially Doyo no Ushi no Hi (the Day of the Eel), and is most often served over rice as unadon.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"seto-section\"\u003e\n\u003ch3 class=\"seto-h3\"\u003eSpecifications\u003c\/h3\u003e\n\u003ctable class=\"seto-spec-table\"\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003eOrigin\u003c\/td\u003e\n\u003ctd\u003eAichi \/ Shizuoka, Japan\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eType\u003c\/td\u003e\n\u003ctd\u003eKushi unagi (串鰻) — skewered eel\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eGrade\u003c\/td\u003e\n\u003ctd\u003eAAA\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eWeight\u003c\/td\u003e\n\u003ctd\u003eapprox. 350g per eel\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eServes\u003c\/td\u003e\n\u003ctd\u003e2 people\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eState\u003c\/td\u003e\n\u003ctd\u003eFresh, uncooked\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eBest for\u003c\/td\u003e\n\u003ctd\u003eGrilled unadon, bento\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eNote\u003c\/td\u003e\n\u003ctd\u003eUnagi sauce not included\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"seto-section\"\u003e\n\u003ch3 class=\"seto-h3\"\u003eHow to enjoy\u003c\/h3\u003e\n\u003cp class=\"seto-p\"\u003eGrill it — over charcoal for the best char, or under a broiler. The classic finish is kabayaki: grill, then brush with unagi sauce and grill again until it glazes, and serve over warm rice as unadon. For shirayaki, grill it plain and eat with salt and wasabi. Note the sauce isn't included, so pair it with an unagi kabayaki sauce if you want the glazed style.\u003c\/p\u003e\n\u003cp class=\"seto-pairing\"\u003ePairing notes — warm rice, unagi sauce, sansho pepper, salt and wasabi, and green tea.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"seto-rare-note\"\u003e\n\u003cstrong\u003eHandling:\u003c\/strong\u003e Ships fresh and uncooked. Keep cold and grill within a day or two of arrival. This is a seasonal, pre-order item and usually takes about a week to prepare, depending on availability. Any transit damage should be reported to the carrier directly.\u003c\/div\u003e\n\u003c\/div\u003e","brand":"Hokkaido Uni Shop","offers":[{"title":"Default Title","offer_id":43875352477862,"sku":"UNG204K","price":79.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0503\/2886\/2886\/products\/UnagiSkewer5.jpg?v=1672984125","url":"https:\/\/hokkaidouni.com\/products\/fresh-kushi-unagi-aaa-350","provider":"Hokkaido Uni Shop","version":"1.0","type":"link"}