'Unagi no Makura / Kabayaki' from 'Sumiyaki Unafuji' Wins Fisheries Agency Commissioner's Award at 68th National Processed Fisheries Products Exhibition
The popular processed eel product 'Unagi no Makura / Kabayaki' from the Michelin-featured restaurant 'Sumiyaki Unafuji' has won the prestigious Fisheries Agency Commissioner's Award. Recognized for its perfect harmony between grilled eel and high-quality fish paste, this collaborative product with a traditional maker in Mie was highly praised in a competition with over 800 entries.
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Sumiyaki Unafuji (operated by Kaburaya Group / HQ: Nagoya, Aichi; CEO: Seiji Takeda), a Nagoya-origin eel restaurant featured in the Michelin Guide, has announced that its processed product 'Unagi no Makura / Kabayaki,' available at all locations, has received the 'Fisheries Agency Commissioner's Award' at the 68th National Processed Fisheries Products Exhibition.
### About the 68th National Processed Fisheries Products Exhibition
This exhibition is a historical and highly prestigious competition in the seafood processing industry. Products that win the Minister of Agriculture, Forestry and Fisheries Award here are nominated for top prizes like the 'Emperor's Cup' the following autumn, making it the definitive competition to determine Japan's number-one seafood product.
### Award Details
A total of 824 items were submitted from across Japan. In the first category, 'Processed Seafood Paste Products,' there were 122 entries. Following the top 'Minister of Agriculture, Forestry and Fisheries Award,' only four items were selected for the 'Fisheries Agency Commissioner's Award.'
The award-winning 'Unagi no Makura / Kabayaki' is manufactured at Imajin Co., Ltd. in Tsu City, Mie Prefecture. It comes in two varieties: 'Kabayaki' (using grilled eel) and 'Shirayaki' (using plain grilled eel to emphasize the natural flavor). The 'Kabayaki' version won the award based on the following evaluation criteria:
- Excellent grilling level of the eel
- Outstanding taste and aroma
- Strong adhesion between the fish paste and grilled eel, allowing for an enjoyable contrast in textures
- Overall exceptionally well-balanced product
### Collaboration between Kaburaya Central Kitchen and Imajin
'Unagi no Makura' is a signature item of 'Sumiyaki Unafuji,' created in partnership with 'Imajin,' a long-standing kamaboko (fish paste) shop in Tsu City, Mie. Founder Naoki Mizuno started development in 2011 with the goal of creating the 'ultimate eel dish that pairs perfectly with sake.' After countless trials, they achieved the perfect balance of flavor, texture, and appearance. The name 'Unagi no Makura' (Eel's Pillow) was also conceived by Mizuno and is a registered trademark.
### Product Information
'Unagi no Makura' can be enjoyed at all 'Sumiyaki Unafuji' locations:
- In-store dish: 1,480 yen (Kanto: 1,580 yen) (incl. tax)
- Takeout (1 piece): 2,950 yen (Kanto: 3,000 yen) (incl. tax)
### Manufacturing Process
The grilled and plain grilled eels prepared at Kaburaya Group's central kitchen are sent to Imajin to be finished into paste products before being distributed back to restaurants. The defining feature is the 'Two-Step Steaming Method.' First, it is slow-cooked at 40°C for about an hour, followed by main steaming at 90°C for 30 minutes. This process ensures an elastic texture and a sense of unity between the paste and the eel. Products are handmade every Monday and are produced in limited quantities.
### Manufacturer Comment
Tatsuo Imakata, representative of Imajin, commented: 'I produce this with the feeling of handling precious, beautiful eels. I was confident because it uses such delicious eel and our carefully made kamaboko, but receiving the news of the award is truly an honor and a great joy.'
### Sumiyaki Unafuji Awards
- Michelin Guide Aichi/Gifu/Mie 2019 Special Edition: Bib Gourmand
- THE TABELOG AWARD Bronze (4 consecutive years since 2019)
- Tabelog Unagi Hyakumeiten (2018, 2019, 2022, 2024)
### About the 68th National Processed Fisheries Products Exhibition
This exhibition is a historical and highly prestigious competition in the seafood processing industry. Products that win the Minister of Agriculture, Forestry and Fisheries Award here are nominated for top prizes like the 'Emperor's Cup' the following autumn, making it the definitive competition to determine Japan's number-one seafood product.
### Award Details
A total of 824 items were submitted from across Japan. In the first category, 'Processed Seafood Paste Products,' there were 122 entries. Following the top 'Minister of Agriculture, Forestry and Fisheries Award,' only four items were selected for the 'Fisheries Agency Commissioner's Award.'
The award-winning 'Unagi no Makura / Kabayaki' is manufactured at Imajin Co., Ltd. in Tsu City, Mie Prefecture. It comes in two varieties: 'Kabayaki' (using grilled eel) and 'Shirayaki' (using plain grilled eel to emphasize the natural flavor). The 'Kabayaki' version won the award based on the following evaluation criteria:
- Excellent grilling level of the eel
- Outstanding taste and aroma
- Strong adhesion between the fish paste and grilled eel, allowing for an enjoyable contrast in textures
- Overall exceptionally well-balanced product
### Collaboration between Kaburaya Central Kitchen and Imajin
'Unagi no Makura' is a signature item of 'Sumiyaki Unafuji,' created in partnership with 'Imajin,' a long-standing kamaboko (fish paste) shop in Tsu City, Mie. Founder Naoki Mizuno started development in 2011 with the goal of creating the 'ultimate eel dish that pairs perfectly with sake.' After countless trials, they achieved the perfect balance of flavor, texture, and appearance. The name 'Unagi no Makura' (Eel's Pillow) was also conceived by Mizuno and is a registered trademark.
### Product Information
'Unagi no Makura' can be enjoyed at all 'Sumiyaki Unafuji' locations:
- In-store dish: 1,480 yen (Kanto: 1,580 yen) (incl. tax)
- Takeout (1 piece): 2,950 yen (Kanto: 3,000 yen) (incl. tax)
### Manufacturing Process
The grilled and plain grilled eels prepared at Kaburaya Group's central kitchen are sent to Imajin to be finished into paste products before being distributed back to restaurants. The defining feature is the 'Two-Step Steaming Method.' First, it is slow-cooked at 40°C for about an hour, followed by main steaming at 90°C for 30 minutes. This process ensures an elastic texture and a sense of unity between the paste and the eel. Products are handmade every Monday and are produced in limited quantities.
### Manufacturer Comment
Tatsuo Imakata, representative of Imajin, commented: 'I produce this with the feeling of handling precious, beautiful eels. I was confident because it uses such delicious eel and our carefully made kamaboko, but receiving the news of the award is truly an honor and a great joy.'
### Sumiyaki Unafuji Awards
- Michelin Guide Aichi/Gifu/Mie 2019 Special Edition: Bib Gourmand
- THE TABELOG AWARD Bronze (4 consecutive years since 2019)
- Tabelog Unagi Hyakumeiten (2018, 2019, 2022, 2024)