[Fukuoka Tenjin / Japanese Cuisine] From the Mariana Trench to Japanese Rivers — The Mystery and Exquisite Flavor Woven by Just 4 Edible Eel Species Out of 19

Have you ever wondered where the eel you enjoy so casually actually comes from?

 

Although there are 19 species of eel in the world, only 4 species are considered edible and truly delicious.

 

Among them, the "Japanese Eel," which has been deeply connected with Japanese culinary culture, undergoes a miraculous journey of life—spawning in the deep ocean of the Mariana Trench thousands of kilometers away, drifting on ocean currents, and reaching the rivers of Japan before arriving at our tables.

 

Why does eel continue to fascinate people so profoundly?

Beyond its status as a luxury ingredient, we explore the mystery of its ecology and the essence of exquisite flavor brought out by master craftsmanship.

 

The owner-chef, who has personally visited producers across the country and continuously engaged with ingredients in the kitchen, shares the "true value of eel" in its entirety.

 

This is a story that will make you want to taste eel at MAIZURU KITCHEN in Tenjin, Fukuoka!

 

 

The Mysterious Life of the Japanese Eel — A Thousands-of-Kilometers Journey Starting from the Mariana Trench

Eel holds an exceptionally special position in the history of Japanese cuisine.

However, its ecology remained shrouded in deep mystery for many years.

Recent oceanographic research revealed the astonishing fact that the Japanese eel spawns in the deep ocean near the Mariana Trench in the Pacific Ocean, over 2,000 kilometers away from the Japanese coast.

 

On the night of a new moon, eggs laid in the pitch-black abyss hatch into transparent, willow-leaf-shaped larvae called "leptocephali."

Entrusting themselves to global-scale ocean currents—the North Equatorial Current and the Kuroshio Current—they drift toward Japanese waters over several months.

As they approach the coast, they metamorphose into transparent "glass eels," travel upstream into rivers, and grow robustly over several years to over a decade in Japan's rich rivers and brackish waters.

 

 

A Rarity: Only 4 Edible Species Out of 19 Worldwide

Scientifically, 19 species (15 species and 4 subspecies) of the genus Anguilla are recognized globally.

However, only 4 of these species are recognized as exceptionally delicious and widely consumed:

 

Japanese Eel (Anguilla japonica)

Inhabits Japan, Taiwan, China, and Korea. Features soft skin with the most delicate and superior balance of fat and umami.

 

European Eel (Anguilla anguilla)

Found mainly in Europe. Widely consumed in the past, but current stocks have sharply declined.

 

American Eel (Anguilla rostrata)

Inhabits the eastern coast of North America. The flesh is slightly firm, often used in processed foods.

 

Shortfin Eel / Indonesian Eel (Anguilla bicolor, etc.)

Short-finned eel native to Southeast Asia. Recently attracting attention as an alternative species.

 

Among these, the unique flavor and high-quality fat of the Japanese eel remain unmatched by any other species in traditional Japanese grilling techniques like Kabayaki and Shirayaki.

Nurtured only where deep-sea mysteries intersect with the blessing of Japan's pristine streams, the Japanese eel is truly a once-in-a-lifetime miracle of nature.

 

The Eel Chosen by "MAIZURU KITCHEN"