Japan is the world's number one consumer of eels, or unagi. Grilled, glazed unagi ranks alongside sushi and tempura as one of the best-known types of Japanese cuisine. It is even reputed to boost stamina. The Japanese have been eating eels for more than 5,000 years. Traditional methods of catching them are still practiced in many regions of Japan. In recent decades, farmed eels have provided most of Japan's unagi supply. Farmed eels are generally considered not as tasty as those caught wild, but some eel farmers have developed unique methods to improve the flavor. On this edition of BEGIN Japanology, we look at unagi and how it has provided sustenance in Japan from ancient times to the present.
