Specie: Anguilla japonica
Habitat: Acvacultură
Cultivat: China
Eel (85.00%), marinated with SOY sauce (water, SOY beans, WHEAT, alcohol, salt), sugar, starch syrup, rice yeast (sake kasu), corn starch, eel extract, alcohol, flavour enhancer: E 621, E 631, E 627; colour: E 150a; thickener: E 440; water.
Allergens: GLUTEN (WHEAT), FISH (eel), SOY.
Average nutritional values per 100g:
Energy: 205 kJ / 49 kcal
Fat: 0.50 g
of which saturates: 0.20 g
Carbohydrate: 0.50 g
of which sugars: 0.50 g
Protein: 11.00 g
Salt: 0.85 g
Store at -18°C before opening. See best before date on packaging. Do not refreeze once thawed.
Defrost in the refrigerator for 3 hours, then heat for 2 minutes in the oven at 180°C or steam for 3 minutes.
The glaze reactivates with heat.
Ready to eat after defrosting.
N° 093 · SUSHI TOPPINGS
Eel topping
marinated kabayaki style · sliced for nigiri
Sliced Japanese eel fillets for nigiri, kabayaki-style unagi. Glazed with caramelized kabayaki sauce and traditionally grilled, with the fatty meat melting in the heat and the velvety texture of a well-made unagi.
Unagi nigiri like at a Japanese restaurant, without cooking the eel from scratch. Reheat the slices for a few minutes, place them on rice, and you have a sweet, glazed topping that's hard to find ready-made.
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Specie: Anguilla japonica
Habitat: Acvacultură
Cultivat: China
Eel (85.00%), marinated with SOY sauce (water, SOY beans, WHEAT, alcohol, salt), sugar, starch syrup, rice yeast (sake kasu), corn starch, eel extract, alcohol, flavour enhancer: E 621, E 631, E 627; colour: E 150a; thickener: E 440; water.
Allergens: GLUTEN (WHEAT), FISH (eel), SOY.
Average nutritional values per 100g:
Energy: 205 kJ / 49 kcal
Fat: 0.50 g
of which saturates: 0.20 g
Carbohydrate: 0.50 g
of which sugars: 0.50 g
Protein: 11.00 g
Salt: 0.85 g
Store at -18°C before opening. See best before date on packaging. Do not refreeze once thawed.
Defrost in the refrigerator for 3 hours, then heat for 2 minutes in the oven at 180°C or steam for 3 minutes.
The glaze reactivates with heat.
Ready to eat after defrosting.
Assorted nigiri platter at home
Assorted nigiri platter at home
Nigiri looks like the summit of sushi craft, but it has a secret: all the difficulty is in slicing the fish, and our toppings come pre-sliced at the correct thickness. What is left is the easy part, the rice pillow, and the beautiful part, a six-colour platter.
Notes
The golden serving rule: dip nigiri in soy topping side down, otherwise the rice falls apart and drinks too much sauce. Thawed toppings should be eaten the same day, so this platter is made for guests.
Sweet glaze
Authenticity
Why it's worth it
Unagi is kabayaki-style glazed eel, a delicacy enjoyed by the Japanese in summer, here marinated in a sweet and salty caramelized sauce. The meat is tender and flakes into velvety layers, with a glossy glaze that gives it an unmistakable smoky-sweet taste. 160g pack with 20 slices, ready after a short heating.
Culinary inspiration
How to enjoy
Heat briefly, just enough to make it perfect, without losing its juiciness. For unagi nigiri, tie each slice to the rice with a thin strip of nori, just like in Japan. On unadon bowls, sprinkle black sesame and a drop of extra kabayaki sauce for intensity.
Food pairings
Serve them like this
◆ Unagi nigiri with seaweed strip
◆ Unadon bowl with rice and black sesame
◆ Sunomono salad with cucumber and rice vinegar
◆ Extra kabayaki sauce with mirin and shoyu
◆ Hot sake (Honjozo) or sencha green tea
