Name: 日本的炎炎夏日，當然要來點鰻魚飯啊！到底為什麼日本人夏天必吃鰻魚呢？（Japanese UNAGI EEL Restaurant in TOKYO | Roppongi, Tokyo [4K]）
Uploaded: 2023-07-23T21:01:10.000Z
Duration: 6 min 25 s

Hey, everybody, welcome back to Yummy Japan, and today, we are out here in Roppongi.

大家好，歡迎回到 Yummy Japan，我們今天在六本木。

Yes, we are a few minutes away from Roppongi Crossing.

是的，我們離六本木十字路口只有幾分鐘的路程。

轉承詞

And why are we here today? It's because, in Japan, summers are usually really, really hot, and, like, fatigue that you endure because of it is called "Natsubate".

我們今天為什麼來這裡？這是因為在日本，夏天通常非常非常熱，你因為它忍受的疲勞，也被稱為「Natsubate」。

One of the best remedies for Natsubate here in Japan for this extremely hot summer humid heat is...

在日本，對於這種極端炎熱夏季潮溼高溫 Natsubate 的最佳補方之一就是⋯⋯

And what is the best place to go to for eels out here in, like, the Roppongi area?

在六本木地區，吃鰻魚的最佳地點是哪裡？

Well, you actually wanna find something that's cheap and delicious, and I think we've got the perfect place for you.

嗯，你其實會想找個既便宜又美味的地方，我覺得我們已經為你找到了一個完美的場所。

It's a very small shop, but they're very friendly; it's very nice.

這是一間很小的商店，但他們非常友善、是個好地方。

Anyways, let's go; I'm so hungry and so hot, so let's go.

好了，我們走吧。我好餓、好熱，所以我們進去吧！

Now, the good thing about this shop is, it's pretty cheap for a unagi restaurant.

這間餐廳的好處是，以鰻魚餐廳來說，它相當便宜。

- The usual price for unagi is what⏤goes around for, like, what, 4,000, 3,000 yen.  - It can go up to 4,000, 5,000.

-  一般鰻魚的價格大概要三到四千日幣左右⋯⋯  - 可能到四、五千。

But here, you can get it for less than 1,000 yen.

但在這裡，不到一千日幣就可以吃到。

So, which one are you gonna get from here?

One second; before we continue ordering, here are five ways to eat unagi eel.

等一下，在我們繼續點餐前，以下是吃日本鰻的五種方式。

First off, we have the unadon, which is unagi glazed with "tare", a sweet, thick soy sauce on top of a bowl of rice.

首先是 unadon，也就是一碗飯上，放一片淋著 tare（蒲燒醬汁）這種甜、稠醬油的鰻魚。

There's also unajyu; it's the same as unadon, but instead of a bowl, you eat it in a rectangle-shaped lacquer box.

Unaju（鳗重），它和 unadon 一樣，但不是裝在碗裡，而是把它放在一個長方形的漆盒裡。

One of my personal favorites, Hitsumabushi, which is mostly enjoyed in Nagoya.

我個人最愛之一是 Hitsumabushi（鰻魚飯三吃）這主要是在名古屋享用。

You get a ton of unagi on top of rice and you get to eat it three different ways: on its own, with green onion and seaweed, or topped with a hot broth.

你的飯上會堆滿很多鰻魚，然後有三種不同的吃法：單獨吃、與蔥和海帶一起吃，或者澆上熱湯。

Then you have the nigiri version, which is basically a sushi.

然後還有 nigiri（握壽司）版本，基本上就是一種壽司。

And, finally, Shirayaki, where the eel is grilled without any tare.

最後是 Shirayaki（白燒），也就是不淋任何 tare 就烤的鰻魚。

They have a 980-yen unadon, a 1,980-yen unajyu, and, finally, they have a 2,980-yen tokusen unajyu, which is higher quality and has a lot more eel.

他們有 980 日元的 unadon、1,980 日元的 unajyu，最後還有 2,980 日元的 tokusen（特盛）unajyu，品質更好、鰻魚更多。

You could also order extras like unagi liver soup and a hitsumabushi set for only 500 yen extra.

你還可以加點一些東西，如鰻魚肝湯以及加價五百日元改成 hitumabushi 套餐。

And then we have the hitsumabushi set; hitsumabushi, it's amazing and I...

然後我們點 hitumabushi 套餐，很好吃，而且我⋯⋯

- I want to try that, yeah. Yeah.  - You want to try it right?

- 我想是吃那個，對。  - 你想試吃這個沒錯吧？

So, now that we've placed our order, let's go to the kitchen and check out how they make the eel.

既然我們點完餐了，那就去廚房看看他們怎麼烹調鰻魚的吧。

The eels come from Yamada Suisan, a company in Kagoshima prefecture, south-east in Japan.

這些鰻魚來自日本東南部鹿兒島縣的山田水山公司。

They are famous for being the only organic eel farm in Japan.

他們因是日本唯一的有機鰻魚養殖場而聞名。

The chef prepares the eels kabayaki style, meaning it's glazed with tare sauce before being broiled on a charcoal grill.

主廚用 kabayaki（蒲燒）的方式烹調鰻魚，也就是在炭火爐上炙燒之前，先淋上 tare 醬汁。

That's yours, I believe, the tokusen, here you go; wow, look at that.

我想這是你的 tokusen，拿去吧，看看那個外觀。

It's like a whole eel⏤it's more than one eel, actually, on this.

好像是一整隻鰻魚——其實這上面不止一隻鰻魚。

And I have the unadon set here; that also looks good.

我這個是 unadon 套餐，看起來也很美味。

On my plate, we have, like, one full eel and a half.

我的盤子上有大概一隻半的鰻魚。

We have some gold flakes on the top, and what kind of sauce is covered on the top?

上面有一些金箔，那淋在上面的是什麼醬汁？

So, it's tare, which is basically, like, a really sweet thick soy sauce.

那是 tare，基本上就是一種非常甜的濃醬油。

- And yours? What do you have?  - And on my⏤yeah, on my plate, we have a soup.

- 你的呢？你有些什麼？  - 在我的——我的餐盤上有湯。

So, what I ordered⏤the eel liver here and also got the unadon here.

我點的是——這裡是鰻魚肝還有 unadon。

When you eat unagi, you have this, like, small colorful bottle of sansho, which is like already grinded.

吃鰻魚時，會拿到這個彩色的小瓶子，裡面是已經磨好的花椒。

Here, you actually grind the sansho yourself; sansho is actually a Japanese spice.

在這裡，你其實會自己磨花椒，而花椒實際上是一種日本香料。

所以它有點酸味、胡椒味⋯⋯？

- Actually, so, I read somewhere on the internet that⏤  - Oh, boy.

- 其實我在網路上讀到⋯⋯  - 老天。

That the spice comes from a tree that's actually from the same family as, like, lemons, and like, it's a citrus.

說這種香料來自於一種樹，這種樹實際上是來自與檸檬等柑橘類同一個家族。

- So, it's kinda like...  - So, it's citrusy and it's also a little bit spicy.

- 所以它有點⋯⋯  - 所以它有點柑橘味，也有一點辣味。

Well, then, y'know, as they always say, "Itadakimasu."

那就如日本人說的 Itadakimasu，我們開動了。

Wow, so, already I could tell here, it's very very very soft and it comes off so easily.

我這樣就已經可以看出，它非常非常地柔軟，而且很容易夾開。

- 沒錯。  - 那我們單獨吃吃看。

But don't eat it all, because you also have, like, these little things here.

但不要吃完了，因為你還有這些小東西。

Please explain, because to be honest, I have no idea what I'm supposed to do with this.

請說明，因為老實說，我不知道我得拿這些怎麼辦。

To take the rice and unagi to put inside this bowl, and you can you eat it three different ways.

把米飯和鰻魚裝到這個碗裡，可以用三種不同方式吃。

You can eat it on its own or with some of the greens that you have here.

你可以單獨吃，也可以和這裡的一些蔬菜一起吃。

So, you have like some nori, which is some seaweed and some green onions.

這裡有一些紫菜，也就是海藻，還有青蔥。

They also give you, like, some hot soup, so you can do like ochazuke on it, so...

他們也會給你一些熱湯，所以你吃個 ochazuke（茶泡飯），所以⋯⋯

You basically eat the three different ways, and then, you finish it the way you like it.

你基本上會以三種不同的方式吃，然後用你喜歡的吃法吃完。

I think it definitely adds some more flavor.

我認為這絕對增加了一些味道。

Obviously, with the nori and the seaweed, but the texture that it adds to it.

當然，有了紫菜和海藻提味，但是質地讓它加分。

- Yeah. Like, a little bite to it, right?  - Definitely.

- 對，讓它多點口感，對吧？  - 肯定的。

I think I like this, there's like a little hint of wasabi in there.

我覺得我喜歡這裡，還有一點哇沙米的味道。

- But you got another way to try it! - Delicious.

- 但你還有另外一種吃法！  - 真美味。

- And this is with the...  - Hot soup. It's what you call in Japanese, ochazuke.

- 而這是搭配⋯⋯  - 熱湯，日文是 ochazuke。

- Ochasuke，所以⋯⋯  - 淋上熱湯的飯。

- This really brings out the flavor of, like, the sauce.  - Yeah.

- 這真的帶出了醬汁的味道。  - 沒錯。

- 他們加進去的 tare？  - 對吧？

It kinda pulls out a little bit more of, like, the sweetness to it; very, very, very savory.

它有點帶出更多的甜味，非常、非常鮮美。

Unagi is actually very popular in Japan during the summer time; why is that?

鰻魚在日本夏季其實非常受歡迎，這是為什麼？

So, the reason why is actually the unagi is filled with, like, omega A oils, so it's perfect when it's really hot and really humid outside and your body is tired.

原因是，鰻魚充滿了很多 omega 魚油，所以在天氣炎熱、潮濕，你身體又很疲倦時，是絕佳選擇。

But, actually, there's another reason to it because every year in Japan there's the Doyo-no-Ushi-no-Hi, which is the day of the Ox, which is actually the day where it's, like, the hottest in Japan.

但實際上還有另一個原因，因為日本每年都有Doyo-no-Ushi-no-Hi，也就是「牛的一天」，實際上是日本最熱的一天。

- This year...  - This year, it's the 25th of July, right?

- 今年⋯⋯ - 今年是在 7 月 25 日，對吧？

So, on the day of the Ox, back in the Edo period, what they would do is, to bring good luck,

那麽，在江戶時期的牛日，他們會用以帶來好運的事是，

they would eat some food that are black, so you have, like, black beans, eggplants.

會吃一些黑色的食物，像是黑豆、茄子。

Unagi no Kabayaki, also, is kinda black, so that's why they would eat it, to bring them good luck.

Unagi no Kabayaki 也有點黑，所以這就是他們會吃的原因，目的是帶來好運。

So, if you guys don't mind, we're gonna go ahead and finish up our unagi here and get our grub on.

那麽，如果各位不介意，我們將繼續把鰻魚吃完，大快朵頤一番。

- So, if you'd like to see more yummy content like this in the future...  - ... don't hesitate to subscribe.

- 如果各位想在未來看到更多類似的美味內容⋯⋯  - 請不要猶豫，馬上訂閱。

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日本的炎炎夏日，當然要來點鰻魚飯啊！到底為什麼日本人夏天必吃鰻魚呢？（Japanese UNAGI EEL Restaurant in TOKYO | Roppongi, Tokyo [4K]）

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