The Kuwana eel, known as "Kuwana unagi" in Japanese, is a freshwater eel species primarily found in the Kuwana region of Mie Prefecture, Japan. It is highly regarded for its rich flavor and tender texture, making it a popular dish in Japanese cuisine, especially during the summer months. This eel is typically grilled and served with a sweet soy-based sauce, often accompanied by rice. The traditional preparation method highlights the eel's natural taste and is celebrated in local festivals, showcasing the cultural significance of this delicacy in Japanese gastronomy.