Eel decision may have big impact on traditional Japanese dishーNHK WORLD-JAPAN NEWS

The decision is going to have a big impact on one of Japan's most beloved dishes. NHK World's Yoshikawa Ryuichi visited the restaurant east of Tokyo to see how it is trying to keep the country's eel appetite alive. When you hear the words Japanese cuisine, what do you think of? Sushi? Ramen? Or maybe tempura? Yeah, they're all good. But you can't forget this. Delicious eel. Known in Japanese as unagi. It's long been a staple of Japanese cooking. First, the eel is cut open and grilled. Chefs spend years learning the exact temperature and timing, and that skill means the eels are gently cooked through, leaving the meat soft and bouncy, with a crispy edge. A savory sauce helps bring out the flavor. Put it on rice, and there you have it. Unagi, a delicious box of eel. The dish has a long history in Japan. Eels are considered highly nutritious, rich in vitamins, calcium, and protein. Many, myself included, grab some once in a while when we need a pick-me-up. This restaurant prides itself on serving the freshest ingredients possible, because the eels are prepared in front of customers. Many come here from overseas to get that first delicious bite. The meat is soft. In some stores, the skin is crispy. I think the taste, and especially in this restaurant, they prepare it just to perfection. But that great taste doesn't always come cheap. At this restaurant, one box can cost up to 6,000 yen. That's almost 40 U.S. dollars. That might sound cheap, but maintaining a steady supply of eel isn't an easy task. The global supply is extremely limited and really unpredictable. The Japanese government says it's actually on the decline, and we still don't know a lot about where or how they spawn. But any eel restaurant that wants to stay in business needs, well, eels. And that's why this restaurant decided to try a new approach. It began farming its own. They just started this year, and they told me it's still too early to try serving these eels to customers. But the hope is that in the future, they won't have to worry about getting eels. Eel is an important part of Japan's food culture. We want everyone, not only the people of Japan, but everyone around the world to enjoy it. And that way, they will be able to say that their locally sourced unaju truly has that hometown taste. Yoshikawa Ryuichi, NHK World, Narita.