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Unagi 📍 Kyoto Prefecture, Japan 🇯🇵 In Japan, there are chefs who specialize solely in preparing unagi—freshwater eel—a dish that takes years to perfect. Eating eel has deep roots in Japanese culture, but since the 1980s, wild eel populations have dropped over 75%, making unagi a luxury today. The high price also reflects the labor-intensive process. Eels are kept alive until the day of cooking to ensure maximum freshness. Early each morning, unagi chefs expertly kill, gut, and debone the eel.
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