Unagi Kabayaki Book which is why it is

which is why it is also the least exclusive cut

and the finish surprises with notes of mango and vanilla buttercream

The aroma is soft and refined

Salmon roe is an exclusive delicacy in Japan

such as tarako or mentaiko pasta

Unagi Kabayaki Book which is why it isUnagi Kabayaki is a traditional Japanese preparation of eel. The fish is brushed with a sweet sauce made from soy sauce, mirin, and sugar, and then grilled over charcoal or in the oven. The result is tender eel with a glossy, lightly caramelized exterior and a deep umami flavor. Unagi Kabayaki is greatly loved in Japan, with countless restaurants dedicated entirely to this dish. It is usually served over a bowl of rice: simple, yet incredibly