frozen meat export Italy

... soy sauce and mirin, and grilled. The eel is cut lengthwise, completely deboned, and then skewered. Once prepared, the eel is ready to be grilled over binchotan or white charcoal (a type of vegetable charcoal typical of Japan, favored by unagi and yakitori chefs because it does not produce smoke and absorbs unpleasant odors). After an initial grilling that brings out the umami present in the meat, the eel is steamed to remove excess fat.