Eel, or unagi as it is known in Japan, holds a special place in the country’s culinary traditions. Highly prized for its rich flavour and tender texture, eel has been enjoyed in Japan for centuries, with records of its consumption dating back to the Edo period.
The most famous preparation of eel is kabayaki, where the eel is filleted, grilled over charcoal, and basted with a sweet and savoury tare sauce made from soy sauce, mirin, sugar, and sake. This results in a deliciously caramelised exterior while keeping the meat moist and flavourful.
One of the most popular ways to enjoy eel is in unadon or unaju, rice bowls topped with grilled eel and drizzled with tare sauce. These dishes are especially popular during the hot summer months, particularly on Doyo no Ushi no Hi (Midsummer Day of the Ox), when it is believed that eating eel helps boost stamina and combat fatigue from the heat. Eel is also featured in hitsumabushi, a Nagoya specialty where finely chopped eel is served over rice and enjoyed in three ways: as is, with condiments like wasabi and green onions, or mixed with dashi broth to create a comforting ochazuke-style dish.
Aside from freshwater unagi, Japan also enjoys anago, or saltwater eel, which has a milder flavour and softer texture. Anago is commonly used in sushi, either simmered and brushed with a light sauce or simply grilled. Unlike unagi, anago is not typically served with tare sauce but instead relies on its natural sweetness and delicate taste.
Despite its popularity, Japan’s high demand for eel has raised sustainability concerns, as wild unagi populations have declined significantly due to overfishing and habitat loss. Today, most eel consumed in Japan comes from aquaculture farms, but wild-caught unagi is still considered a delicacy and commands a high price. As a result, efforts are being made to improve sustainable farming practices and find alternative sources to meet Japan’s enduring love for eel dishes.
