Unagi
Tokyo, Japan
Freshwater eel grilled and lacquered with sweet soy glaze, served over rice.
Why locals eat it
A long-standing Tokyo speciality traditionally eaten in midsummer.
Local tip
Eel is expensive everywhere; a lunch donburi is the affordable way in.
Typically made with
eel, soy sauce, mirin, sugar, rice. Recipes vary — always check with the vendor if you have allergies.