Food · Fermented foods
Unagi (Japanese Eel)
うなぎ (Unagi)
Also known as: Unagi, Japanese eel, Anguilla japonica, 鰻, Yoshoku unagi (farmed), Hamayaki unagi
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| Category | Food |
|---|---|
| Japanese labeling name | うなぎ |
| Common Japanese notations | うなぎ, 鰻, ウナギ, 蒲焼, 白焼き |
| Origin | Japanese eel (Anguilla japonica); essentially all commercial supply is farmed (yoshoku) due to wild stock decline; principal modern domestic farming regions Kagoshima (volume leader), Aichi (Mikawa-Isshiki), Shizuoka (Hamana-ko), Miyazaki; significant Chinese and Taiwanese imports for cost-positioned applications |
| Typical functions | Kabayaki unagi (soy-glazed grilled eel) — defining Japanese cuisine application, Una-don and una-jū — household and foodservice signature, Doyō-no-Ushi-no-Hi (mid-summer eel day) — major seasonal retail moment, Shirayaki (white-grilled, no sauce) traditional preparation, Premium gift retail (Aichi, Shizuoka, Kagoshima domestic origin) |
| Regulatory status in Japan | Standard food labeling. Domestic vs Chinese/Taiwanese-imported origin disclosure essential — pricing differential is substantial. **Wild Japanese eel (Anguilla japonica) is IUCN Endangered**; CITES Appendix II listing under consideration. Most commercial unagi is farmed; juvenile glass-eel supply remains a sustainability concern. Not a designated allergen. |
Unagi (うなぎ / 鰻) — Japanese eel (Anguilla japonica) — is one of Japan's most beloved cuisine staples with substantial OEM industry. The category is essentially all farmed (yoshoku unagi) due to severe wild stock decline. Kagoshima leads domestic farming; Aichi (Mikawa-Isshiki), Shizuoka (Hamana-ko), Miyazaki provide premium specialty. Significant Chinese and Taiwanese imports supply cost-positioned mass-market. The OEM landscape: kabayaki unagi (soy-glazed grilled — defining application), una-don/una-jū household and foodservice signature, Doyō-no-Ushi-no-Hi (mid-summer 'eel day') seasonal retail moment driving substantial annual demand, and premium gift retail (domestic origin). **Sustainability note**: Anguilla japonica is IUCN Endangered, with juvenile glass-eel supply remaining a key concern.
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Classification
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Product applications
Functions
Regulatory tags
Origin
Common OEM product categories
Finished-product categories where Japanese OEM manufacturers commonly formulate with this ingredient.
- Pre-cooked kabayaki unagi retail (vacuum-pack — major retail format)
- Frozen kabayaki unagi
- Una-don/una-jū ready-meal retail
- Premium gift retail (Aichi Mikawa-Isshiki, Shizuoka Hamana-ko, Kagoshima domestic)
Ingredient profile
Anguilla japonica Japanese eel. Essentially all farmed.
Production: Kagoshima (volume leader), Aichi, Shizuoka, Miyazaki domestic. Chinese/Taiwanese imports.
OEM applications
Kabayaki unagi — defining application.
Una-don / una-jū — household and foodservice.
Doyō-no-Ushi-no-Hi seasonal retail.
Shirayaki traditional.
For OEM: pre-cooked kabayaki retail OEM (volume), una-don/una-jū ready-meal retail, premium domestic-origin gift retail.
Regulatory classification in Japan
Standard food labeling. Domestic vs Chinese/Taiwanese-imported origin disclosure essential.
Sustainability awareness — Anguilla japonica is IUCN Endangered. Some retailers/OEM partners prefer documented-source farmed product.
Not a designated allergen.
Regulatory classification in other markets
| EU | EU Anguilla anguilla is CITES Appendix II protected. Japanese-origin Anguilla japonica imports possible but with scrutiny. |
|---|---|
| USA | Imported as Japanese eel. Sustainability awareness for sourcing. |
| China | China is major Japanese eel farmer. |
| Korea | Korea has its own jangeo eel culture. |
Market reference formulations
Example finished products will be added after verification of origin (domestic Japan / imported Chinese / Taiwanese) and processing format.
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Quick answers
- What is Unagi (Japanese Eel)?
- Unagi (うなぎ / 鰻) — Japanese eel (Anguilla japonica) — is one of Japan's most beloved cuisine staples with substantial OEM industry. The category is essentially all farmed (yoshoku unagi) due to severe wild stock decline. Kagoshima leads domestic farming; Aichi (Mikawa-Isshiki), Shizuoka (Hamana-ko), Miyazaki provide premium specialty. Significant Chinese and Taiwanese imports supply cost-positioned mass-market. The OEM landscape: kabayaki unagi (soy-glazed grilled — defining application), una-don/una-jū household and foodservice signature, Doyō-no-Ushi-no-Hi (mid-summer 'eel day') seasonal retail moment driving substantial annual demand, and premium gift retail (domestic origin). **Sustainability note**: Anguilla japonica is IUCN Endangered, with juvenile glass-eel supply remaining a key concern.
- What is the regulatory status of Unagi (Japanese Eel) in Japan?
- Standard food labeling. Domestic vs Chinese/Taiwanese-imported origin disclosure essential — pricing differential is substantial. **Wild Japanese eel (Anguilla japonica) is IUCN Endangered**; CITES Appendix II listing under consideration. Most commercial unagi is farmed; juvenile glass-eel supply remains a sustainability concern. Not a designated allergen.
- What products typically use Unagi (Japanese Eel)?
- Pre-cooked kabayaki unagi retail (vacuum-pack — major retail format) / Frozen kabayaki unagi / Una-don/una-jū ready-meal retail / Premium gift retail (Aichi Mikawa-Isshiki, Shizuoka Hamana-ko, Kagoshima domestic)
- Where does Unagi (Japanese Eel) come from?
- Japanese eel (Anguilla japonica); essentially all commercial supply is farmed (yoshoku) due to wild stock decline; principal modern domestic farming regions Kagoshima (volume leader), Aichi (Mikawa-Isshiki), Shizuoka (Hamana-ko), Miyazaki; significant Chinese and Taiwanese imports for cost-positioned applications
- What is the INCI / JSCI labeling name for Unagi (Japanese Eel)?
- JSCI: うなぎ
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References
- 文部科学省 (Ministry of Education, Culture, Sports, Science and Technology) Standard Tables of Food Composition — うなぎ 養殖
Last updated: 2026-04-28. Ingredient entries are reviewed at least annually against current regulatory listings.