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Anguilla bengalensis or Indian eel over white background

Restaurant : Guests enjoying gorgeous Japanese dishes

Freshwater eel is a freshwater fish of the eel family. It is yellow or black and the belly is silvery white.

Macrophotography of conger eel bowl.

Fresh eel

Teriyaki Eel in the restaurant in Guangdong.

Live eels before cooking in Tokyo, Japan

A piece of cooked fish being held by wooden chopsticks

processing salmon, slicing salmon

skilled hands slicing a raw salmon along the backbone, showcasing the art of filleting fish. The delicate process highlights culinary precision and the beauty of fresh ingredients

Conger eel

Eel was baked.

eels split and broiled[grilled] in soy, broiled eels

Releasing small eels into the river will help create a balance in the river ecosystem so that living things do not become extinct and is a way of making merit according to the principles of Buddhism in Thailand.

Fresh eel

A close-up of delicious shellfish crab meat with a beautiful orange color.

japanese lifestyle

Unajyu - Japanese food

meticulous process of preparing red fish for cooking, highlighting the skilled technique of filleting as a fusion of culinary art and nature's bounty

A beautifully plated Unagi Kabayaki (grilled Japanese eel) on a traditional bento box, served with steamed rice. The indoor setting offers a warm, inviting atmosphere with soft lighting, perfect for showcasing this delectable Japanese dish. Ideal for food bloggers, culinary websites, or anyone highlighting Japanese cuisine in an elegant and comforting environment.

The grill fish Japanese style served with lemon.

Japanese Grilled Fresh Water Eel

Japanese-style grilled eel rice

Teriyaki Eel in the restaurant in Guangdong.

Restaurant : Guests enjoying gorgeous Japanese dishes

Japanese cuisine - grilled smelt fish (shishamo)

Grilled Unagi eel for making Unagi no kabayaki menu in Japanese food restaurant.

Grilled shishamo is a popular Japanese dish where the entire fish, from head to tail, tiny bones and all, can be enjoyed as an appetizer, side dish or entree.

Sashimi is one of the basic cooking methods of Japanese cuisine. A technique to cut well in order to eat fish raw.

broiled eel served over rice in a lacquered box

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