Eel production volume in Japan 2012-2021
In 2021, around 21 thousand tons of eels were produced by inland water aquacultures in Japan. Freshwater eels, known as unagi in Japan, are a common ingredient in the Japanese cuisine, typically prepared as unadon, which is grilled and sliced eel filets topped with a sweet, soy-based glaze and served on top of rice. Unadon is a popular summer dish said to improve stamina during the hot and humid Japanese summer days.
