The speciality at Nodaiwa is unagi, charcoal-broiled freshwater eel.
From the guardian.co.uk
This freshwater eel, just been described for the first time by a UK and South African research team, has completely lost them.
From the newscientist.com
The house specialty, oshizushi, pressed sushi, comes with tuna, salmon, mackerel or freshwater eel, although they were offering a combination special during my latest visit.
From the dailyherald.com
Unagi don, the classic dish of grilled freshwater eel, glazed with eel sauce and served over rice, is competently rendered and attractively presented in a lacquered box.
From the newsobserver.com
Unagi, or barbecued freshwater eel, is a proven crowd-pleaser when it's served on sushi rice, but I like mine teriyaki-style, just big eel steaks and a few vegetables.
From the denverpost.com
Those interested in anago, or seawater eel, learn about the difference in taste compared with freshwater eel, where the eels are caught and other interesting trivia.
From the nytimes.com
Freshwater fish include lasca, trout, freshwater perch, grayling, eel, barbel, whitefish, and tench.
From the en.wikipedia.org
The European eel and other freshwater eels are eaten in Europe, the United States, and other places.
From the en.wikipedia.org
Survival and progression rates of large European silver eel Anguilla anguilla in late freshwater and early marine phases.