Unagi is a Japanese word 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 not only delicious but also considered a delicacy, especially during the summer months when it is believed to provide strength and stamina. In addition to its culinary uses, unagi is rich in nutrients, including protein and omega-3 fatty acids. Many people enjoy unagi as part of a traditional Japanese meal, often served over rice in a dish called unadon. This dish showcases the unique flavor and texture of the eel, making it a favorite among sushi lovers.