Japanese-Style Kabayaki Eel (Ready to Eat)

Short Description:

Eel meat is naturally fluffy and tender. To make kabayaki, the eel is steamed and grilled while being brushed repeatedly — four times in total — with our signature soy-based kabayaki sauce, allowing the flavour to soak deep into the meat.

The finished eel is glossy in colour, tender yet springy, and succulent — lightly caramelized outside and soft inside, with a rich eel flavour and no muddy notes. Nearly boneless, it is easy to enjoy for the whole family. Roasted whole and slow-grilled, it seals in the natural freshness of the eel, with the clear grill marks and gently arched, springy texture that reflect careful traditional craftsmanship.

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Nutritive Value

Eel is a nutrient-dense food, often called the “soft gold of the water”, and has long been valued as a delicacy in Chinese cuisine and many other food cultures around the world. In winter, a warm bowl of roasted eel rice is a favourite way to enjoy a nourishing, satisfying meal.

Eel provides high-quality protein containing all the essential amino acids, along with a balanced profile of minerals and vitamins.
Eel is a natural source of calcium — calcium is needed for the maintenance of normal bones and teeth.
Eel liver is naturally rich in vitamin A — vitamin A contributes to the maintenance of normal vision.
The fat in eel is rich in unsaturated fatty acids, including DHA and EPA.