head on back-cut frozen roasted eel

Grilled unagi is a relatively expensive delicacy in Japan, prized not only for its flavor but also for its legendary stamina-giving properties. It's traditionally eaten during the hottest part of the summer (on the "Day of the Ox" on the lunar calendar) to provide strength and vitality for the rest of the year.
The cooking process is what makes the eel crisp and tender: The eels are first grilled over hot charcoal, then steamed to remove excess fat, then seasoned with a sweetish sauce and grilled a second time

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