The Japanese eel, known scientifically as Anguilla japonica, is a species of eel found in East Asia, particularly in the waters around Japan, Korea, and China. This eel is notable for its elongated body and smooth, slimy skin. It typically inhabits freshwater rivers and estuaries, migrating to the ocean to spawn. Japanese eels are an important part of the local cuisine, often served as unagi in various dishes. They are also a subject of concern due to overfishing and habitat loss, leading to declining populations. Conservation efforts are underway to protect this species and its natural habitats.