Renewable Design for Yutaka Frozen Eel Unagi Kabayaki - roasted eel for sushi or Japanese cuisines – Huchen

“Pu Shao” refers to the practice of cutting the fish in half, stringing them on the sticks for barbecue, brushing and soaking the sauce at the same time to make them taste better. If it is a barbecue without sauce, it is called “white roast”.

In theory, Pu Shao does not limit the variety of fish, but in fact, from the very beginning, this method was almost exclusively used for eel conditioning. At most, it was only used for eel like fish such as star eel, wolf tooth eel and loach.

Eel contains balanced protein and minerals, which have good skin care and beauty effects. Moreover, the lipid contained in eel is a high-quality fat to clean blood, which can reduce blood lipids and prevent arteriosclerosis.

Eel is rich in a variety of nutrients. It has the effects of tonifying deficiency and nourishing blood, removing dampness, and fighting tuberculosis. It is a good nutrient for patients with long-term illness, weakness, anemia, tuberculosis, etc. Eel contains a very rare xiheluoke protein, which has the effect of strengthening the kidney. It is a health food for young couples, middle-aged and elderly people. Eel is an aquatic product rich in calcium. Regular consumption can increase the blood calcium value and make the body strong. Eel liver is rich in vitamin A, which is a good food for the night blind.

The nutritional value of eel is not inferior to that of other fish and meat. Eel meat is rich in high-quality protein and various essential amino acids.

Eel is rich in vitamin A and vitamin E, which are 60 times and 9 times higher than that of common fish respectively. Vitamin A is 100 times of beef and 300 times of pork. Rich in vitamin A and vitamin E, it is of great benefit to prevent visual deterioration, protect the liver and restore energy. Other vitamins such as vitamin B1 and vitamin B2 are also abundant.