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Sumibi Kabayaki
Frozen Kabayaki Eel Cut
Seafood is frequently cooked using the grilling technique known as "kabayaki." Initially gutted, boned, and butterflied, the item is then marinated in a mixture of soy sauce, sake, sugar, and other seasonings before being grilled for kabayaki. Grilled eels have been a favorite food in Japan since the Edo era (1603 – 1868). They were a typical supper because they were usually inexpensive. Due to declining eel numbers, they are increasingly expensive and typically consumed as a luxury meal today.
Frozen Roasted Eel
Simply remove the vacuum package from this product and thaw it under refrigerated right before use for a very convenient cooking method. Fresh eel is the primary component of roasted eel, so its nutritional value is relatively high. Vitamins A and E are both abundant in eels, with vitamin A being 100 times more abundant than beef and 300 times more abundant than pork. The liver is well-protected, energy is recovered, and vision loss is prevented by vitamins A and E.