Sushi Blog — eel farming

  In the quiet town of Hamamatsu, nestled on the shores of the Pacific Ocean in Japan, a revolutionary change was taking place in the traditional art of farming eel. For centuries, Japanese cuisine had celebrated the delicate and savory flavors of unagi, or freshwater eel, particularly in dishes like kabayaki, where the eel is glazed with a sweet soy-based sauce and grilled to perfection. However, with the growing demand for this delicacy, concerns about overfishing and the decline of wild eel populations became more apparent. This challenge prompted a group of innovative scientists and aquaculturists to embark on a...