Discovering Unagi: Japan’s Beloved Eel Dish with Deep Cultural Roots

Japan’s culinary world is full of surprises, and one of its most luxurious and culturally significant dishes is unagi (鰻) — freshwater eel. Grilled to perfection, glazed with sweet-savory sauce, and often served over rice, unagi is more than just a meal. It’s a symbol of tradition, energy, and summer in Japan.

A Long History of Eating Unagi

The Japanese have been eating unagi for over a thousand years. References to eel consumption can be found in ancient texts from the Nara period (8th century). However, it was during the Edo period (1603–1868) that unagi became widely popular. Skilled chefs in bustling cities like Edo (modern-day Tokyo) developed the now-famous method of grilling the eel after steaming it, giving it a tender texture and rich flavor.

What Makes Unagi So Special?

Unagi isn’t just another fish—it’s considered a delicacy. Unlike most fish, it has a rich, fatty texture that melts in your mouth, especially when grilled over charcoal. It’s also highly nutritious, packed with protein, vitamins A and E, and omega-3 fatty acids. This nutritional power makes it a prized source of stamina and energy, especially in Japan’s hot and humid summer.

The Allure of Unagi

The real charm of unagi lies in its deep umami flavor and luxurious presentation. The traditional sauce (tare), a secret recipe often passed down through generations, adds depth and sweetness to the grilled eel. When served over steamed white rice (unadon or unajū), the combination is comforting, flavorful, and unmistakably Japanese.

Why Do the Japanese Eat Unagi in July?

Every year in late July, Japan celebrates the “Day of the Ox” (Doyo no Ushi no Hi) — a traditional event where people eat unagi to fight off summer fatigue. This custom started in the Edo period, promoted by a famous scholar who suggested that eel would help with exhaustion. Today, it remains a beloved seasonal ritual, with long lines forming outside unagi restaurants on that day.

The Charm of Unagi Specialty Restaurants

Eating unagi at a specialty restaurant is a cultural experience in itself. These eateries, known as unagiya, often feature traditional interiors and a focused menu highlighting eel dishes. Common offerings include:

Don’t Miss the Chance to Try Real Japanese Unagi

For some travelers, the idea of eating eel might bring to mind unusual or exotic dishes from back home—something strange or even unappetizing. But Japanese unagi is truly different. It’s a beloved delicacy with a rich, savory flavor and a melt-in-your-mouth texture that surprises first-timers in the best way. If you visit Japan, don’t miss the chance to try authentic unagi at a specialty restaurant. It might just become one of your favorite food memories from your trip.