UNAGI JAPAN has introduced a free multilingual website exploring the food culture, biology and aquaculture of Japanese freshwater eel. The project offers articles in 20 languages, including English.
Readers can discover kabayaki, grilled eel served with sauce, and shirayaki, which is prepared without kabayaki sauce. Practical guides also introduce hitsumabushi and ways to reheat prepared eel.
Beyond cuisine, the website explains eel species, life stages and farming, drawing a distinction between conventional aquaculture and research into the complete life cycle. Articles provide source references, while a world map offers another way to explore the subject.
The publication brings together three perspectives: learning about eels, enjoying their food culture and understanding how they are raised. It is intended for readers interested in Japanese cuisine, travel and biology.
English website: https://unagijapan.com/en/
Media contact: UNAGI JAPAN Editorial Team, [email protected]