Unadon
![](https://upload.wikimedia.org/wikipedia/commons/thumb/e/e7/Tokyo_Chikuyotei_Unadon01s2100.jpg/220px-Tokyo_Chikuyotei_Unadon01s2100.jpg)
![](https://upload.wikimedia.org/wikipedia/commons/thumb/5/5e/%E5%B0%8F%E5%B7%9D%E8%8F%8A%E9%B0%BB%E9%AD%9A%E9%A3%AF_%2849287165332%29.jpg/220px-%E5%B0%8F%E5%B7%9D%E8%8F%8A%E9%B0%BB%E9%AD%9A%E9%A3%AF_%2849287165332%29.jpg)
Unadon (
Variations
[edit]Variations include unajū (
There are two styles of grilled eel, the topic of which is covered more precisely under kabayaki. Essentially, in the Kantō region style, the eel is steamed before being grilled with sauce, which makes the eel more tender.[4] The other is the Kansai region style, which is grilled without steaming.
History
[edit]Una-don was the first type of donburi rice dish, invented in the late Edo period, during the Bunka era (1804–1818)[5] by a man named Imasuke Ōkubo [ja][5] of Sakai-machi (in present-day Nihonbashi Ningyōchō, Chūō, Tokyo), and became a hit in the neighborhood, where the Nakamura-za and Ichimura-za once stood.
The first eatery to sell it as a business is claimed to be Ōnoya (
As for unajū, where the eel and rice is stuffed in jūbako boxes, one theory ascribes its originator to one Gihei (
See also
[edit]![](https://upload.wikimedia.org/wikipedia/en/thumb/4/4a/Commons-logo.svg/30px-Commons-logo.svg.png)
Notes
[edit]- ^ a b Richie, Donald (1985). A taste of Japan: food fact and fable: what the people eat : customs and etiquette. Tokyo: Kodansha International. ISBN 9784770017079., p.63
- ^ Twitter (2017-11-06). "Taiwan finds a lot to like about its former colonizer, Japan". Los Angeles Times. Retrieved 2022-07-12.
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has generic name (help) - ^ Morishita, Yuuna (2020-10-18). "Japanese Culture vs American Culture". THE JAPANESE WAY. Retrieved 2022-07-12.
- ^ Barber, Kimiko (2004). The Japanese Kitchen: A Book Of Essential Ingredients With 200 Authentic Recipes. Tokyo: Kyle Books. ISBN 9781904920021., p.144-
- ^ a b The East 1991, section "Una-don, the First Donburi-mono", p.24-
- ^ a b c Mori, Senzō (
森 銑三 ) (1969) [1968].明治 東京 逸聞 史 . Vol. 2. Heibonsha., p.270, quote;:"鰻 丼 を始 めたのは日本 橘 葺屋町 の大野 屋 で、天保 の飢饉 当時 に、大 丼 の鰻 飯 を天保銭 一 枚 で売 ったのが当 って" - ^
多田 ,鉄之助 (1972). たべもの日本 史 . Vol. 1.新人物往来社 ., p.?, the author claims to have heard from the current successor to the restaurant that it was not the original innovator to put eel in jubako, and the old restaurant in Sanya was so named because the architecture resembled the jubako boxes - ^ うな
重 とうな丼 、違 いは名前 と器 だけ (Excite News, 22 July 2007; author: Wakako Tasachi (田幸 和歌子 )
References
[edit]- The East (Nov–Dec 1991). "Donburi-mono". The East. 27: 24–.