Pop Japan

Seafood is up one of the most complete types of food. It has great variety from fish, shrimps, squids, and others, which, as we may all know, has great distinctive tastes. The Japanese have their own share of signature seafood recipes, and when it comes to such food, unagi (eel) and fugu are at the forefront.

Unagi is the Japanese word for freshwater eel. It is a part of the meal called the unadon or the unagidon, a type of donburi that has sliced eel(s) placed on top of a rice. Among unagi’s nutrients are protein, calcium, vitamin A, vitamin C, and iron.

Like unagi, fugu is a Japanese word for a fish and the term for the dish it is made into. Fugu is as unique as it can get. There is zero doubt that fugu is a fantastic dish, but because it has a very poisonous inside, the fish has great exclusivity. There is actually a law in Japan enforcing that only specially-trained individuals are allowed to prepare fugu.

Don’t let the “risky” part bother you, though. Once you get passed all that, the fish can be worth it. It won’t be one of the most celebrated dishes in the entire Japanese cuisine for no reason. Fugu as a sashimi or as a chirinabe (hot pot) is always a delight.