Japanese-Style Kabayaki Eel

Short Description:

Roasted eel is a popular delicacy in Japan, South Korea, Southeast Asia and Hong Kong, China. In Japan, seasoned kabayaki eel is the most common form, with annual consumption estimated at 100,000–120,000 tonnes. Consumption peaks in summer, especially around the traditional eel-eating days (Doyo no Ushi no Hi) in late July, and roasted eel is also becoming increasingly popular among Chinese consumers.

In Japan and Korea, eel is a summer food tradition, valued for its rich, savoury flavour and satisfying taste. As domestic supply in Japan falls short of demand, Japan imports a large volume of roasted eel every year — much of it from China. With a well-established supply chain and stable quality, we are a reliable partner for customers in these markets.

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Nutritive value

Beyond its delicious taste, eel is valued for its impressive nutrient profile. It is naturally rich in vitamin A and vitamin E, and also provides B vitamins, high-quality protein and essential amino acids.

Vitamin A contributes to the maintenance of normal vision and the normal function of the immune system, while vitamin E contributes to the protection of cells from oxidative stress. With its tender texture and rich flavour, eel is a tasty way to add these nutrients to a varied, balanced diet.

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