About Unagi Hyakusen (Top Hundred Eel)
“Kabayaki” (broiled eel) is a prime example of Japanese cuisine, which was registered as a World Cultural Heritage.
In 1984, Unagi Hyakusen (Top Hundred Eel) was launched as a food culture magazine with a specific emphasis on eel, the ingredient with which kabayaki is made.
Since then, the magazine has been distributed at kabayaki specialty shops across Japan.
In addition to introductions to such shops, Unagi Hyakusen contains essays and other written content covering a wide variety of topics that encompass the eel industry from its upstream to its downstream, including the history of kabayaki and eel migration and cultivation.