Unagi is a Japanese term that refers to freshwater eel, particularly the species called Anguilla japonica. It is a popular ingredient in Japanese cuisine, often grilled and served with a sweet soy-based sauce called kabayaki. Unagi is known for its rich flavor and tender texture, making it a favorite in dishes like sushi and donburi. In addition to its culinary uses, unagi is also celebrated for its nutritional benefits. It is high in protein, omega-3 fatty acids, and essential vitamins, making it a healthy choice. Traditionally, unagi is enjoyed during the summer months in Japan, as it is believed to provide stamina and energy.