Unagi. One of the most accessible items on a sushi menu, this rich savory broiled eel can also be bought vacuum-sealed and frozen in Asian markets. It's almost as good as the real thing, for which I am developing a recipe -- and truth be told, many sushi restaurants buy theirs frozen, too.

Eating pre-barbecued unagi eel, which is a freshwater eel native to Japan, is an experience. Unagi is high in fat (the good kind), high in protein and very dense. Remember eel is just a funny-looking fish, so don't be scared.

And once you have some pre-made unagi on hand, you can whip up an easy Japanese-style rice dish in about 30 minutes. It's a great meal you can make after a tough day at work -- and it goes great with a beer, too.

Photo copyright 2008 Hank Shaw