Eel (Unagi) is rich in collagen.

Eel is a fish of the genus Anguilla in the family Anguidae, order Anguilla. The main production areas are concentrated in Asia, followed by Europe, Africa and the Americas.

Its body is slender, with a gray-black back and gray-white sides. The front part of the body is cylindrical, the back side is flat, the eyes are small, the snout is convex, there is a longitudinal tooth belt on the head and jaw, the gill openings are well developed, and there are two pectoral fins. , no pelvic fin, dorsal fin and anal fin low and long, anal fin and caudal fin connected; abdomen white, no spots, scales are mat-like, buried under the skin; body surface is rich in mucus, has a complete lateral line.

Eel has medicinal value. It is sweet in taste and neutral in nature. It has the functions of strengthening the spleen and lungs, nourishing the kidneys and strengthening the lungs, dispelling wind and removing dampness.

Eel is rich in protein, vitamin A, vitamin D, calcium, magnesium, selenium and other nutrients. It has high nutritional value and is called "gold in water." The skin and meat of eel are rich in collagen, which can beautify and delay the disease. Aging is regarded as a good nourishing and beautifying product in China and many parts of the world, so it is called "edible cosmetics".

There are 12 types of traditional eel dishes in Japan, including eel sandwiches and burgers, eel rice balls, eel and lentil salad, eel rice bowls, fried eel meat, eel rice, grilled eel, eel powder, and eel. Kelp roll, mixed boiled eel, tea-soaked eel, and eel rice roll.

The most representative way to eat eel is "Kabayaki". Different places have different cooking methods. The method in the Kanto region is to cut the eel from the back, slowly grill it over a charcoal fire, steam it, and then grill it over medium heat while brushing the sauce. As for Kansai, it is cut open from the belly, put whole on wooden skewers, dipped in seasonings and grilled directly. Grilled eel is placed on hot rice and topped with sauce to create "Unagi" or "eel rice bowl." This type of rice is popular in any season of the year.

Eel sashimi is a popular Japanese dish, also known as "Unagi Sashimi".

Eel sashimi is usually thinly sliced fresh eel and then dipped in seasonings such as soy sauce, wasabi and ginger. Eel's tender, rich texture and unique sweetness make it a popular sashimi choice. Please note that eating raw eel requires professional handling and handling techniques to ensure safety and hygiene. Therefore, it is best to taste eel sashimi in an experienced Japanese restaurant or sushi restaurant.