What's the Difference Between Japanese and Chinese Eels? A Comparison of Taste, Price, and Characteristics

“What’s the difference between Japanese and Chinese eel?” “Which one tastes better?” These are some of the questions we often hear from customers who visit our store. There’s no simple one-word answer. Not only do the regions of origin differ, but so do the farming methods and the flavors. In this article, as a specialty shop that sources domestic eel directly from producers in Miyazaki and Kagoshima Prefectures, we’ll give you an honest look at the differences between the two.

Let's start here

Main Differences Between Japanese and Chinese Eels

The difference between Japanese and Chinese eel isn't just about price.Farming Location, Fish Species, Taste, TextureSo, they differ in every way. Let's start by getting a general overview.

The Question That Concerns Me the Most

Which Is Tastier: Japanese or Chinese Eel? An Explanation of the Taste Differences

"Which is actually better—domestic or Chinese?" Isn't that what most people want to know?

The Flavor of Japanese Eel

Japanese eel has a slender, firm texture, andAn elegant, clean, savory flavorThis is one of its distinctive features. Because the skin is thin and tender, it absorbs the sauce exceptionally well when prepared as kabayaki, and the savory aroma stands out when grilled.

Japanese eel is known for its mild fat content and clean aftertaste, making it a dish you never tire of. It pairs perfectly with our Hakata-style grilled eel; slow-grilling it over high heat results in crispy skin and plump flesh, bringing out the concentrated umami unique to Japanese eel.

The Flavor of European Eel

European eel has thick, meaty flesh, andIt has a rich, fatty flavorThis is what sets it apart. It’s very filling and is popular among those who prefer hearty portions.

In recent years, thanks to improvements in aquaculture techniques, the quality has become consistent, and it is widely enjoyed as a staple eel dish. Because its skin is relatively thick, it pairs well with steaming, resulting in a plump texture.

Things You Should Know

How Are "Domestic" and "Made in China" Determined?

You often see labels like “Domestic” and “Made in China” at supermarkets and restaurants. Actually, there are specific rules governing how these labels are determined.

There are Japanese eels among the eels produced in China.

People tend to assume that “Chinese-produced = European eel,” but that’s not necessarily the case. Since Japanese eel fry (glass eels) are also caught along the Chinese coast,There are also cases where Japanese eels are farmed in China and exported to Japan.

Since the origin label alone isn't enough to identify the specific species of fish, it's best to ask a store employee if you're unsure.

"Processed in Japan" and "Domestic Eel" are not the same thing

When it comes to indicating the origin of seafood, if it was raised in multiple locations,"The region with the longest aquaculture period" is the production areaThere is a rule to that effect. Therefore, even if fry are imported from overseas, they can be labeled as “domestically produced” if they are raised for a longer period at a fish farm in Japan.
Reference: Fisheries Agency, “Labeling of Production Waters for Fish and Shellfish”https://www.jfa.maff.go.jp/j/kakou/hyouzi/seisansuiiki.html

On the other hand, “processed in Japan” refers strictly to the location where the processing took place; it does not necessarily mean that the eel itself is domestically produced. For example, if eels farmed in China are processed into kabayaki in Japan, they may be labeled as “processed in Japan,” but this is different from “domestically produced eel.”

Safety

How Safe Are Eels from China? The Current Situation

I imagine many people are concerned about the safety of eel from China.

Past Issues and Current Improvements

In the 2000s, the use of antibiotics and synthetic antimicrobial agents in Chinese food products became a major concern. Currently, Japan’s Ministry of Health, Labor and Welfare has established a system for reviewing and inspecting imported food products, and a mechanism is in place to prevent products that exceed the established limits from entering the market.

Price Differences

Why is there such a big difference in price?

There are several reasons why domestic eel is so expensive.

1. Fluctuations in the Catch of Glass Eels

Catches of Japanese eel fry (glass eels) fluctuate significantly and are said to have remained at low levels over the long term in recent years, with a downward trend. Domestic catches in 2024 have continued to hover at record lows, and the cost of purchasing fry is on the rise, which is reflected in prices.
Reference: Fisheries Agency, Fisheries Research and Education Agency, “Reiwa 7 Status of International Fishery Resources: Japanese Eel”https://kokushi.fra.go.jp/R07/R07_83S_ELJ.pdf(2026)

2. Labor- and time-intensive aquaculture

Domestically produced fish are raised through low-density, precision-managed aquaculture over a period of 6 months to 1.5 years. This labor and time are directly reflected in the cost. On the other hand, large-scale aquaculture makes it easier to keep costs down due to economies of scale.

3. Differences in Distribution Costs

Domestically produced goods incur higher costs because transportation from the production area to the consumption area is carefully managed. Imported goods, on the other hand, are structured in a way that makes it easier to keep costs down through bulk shipping.

Why We Insist on Domestic Eel

Why Fujiuuna Is Committed to Domestic Eel

At Fujina Tenjin Main Store, we source only Japanese eels from Miyazaki and Kagoshima Prefectures, purchasing them directly from the producers.There is more than one reason why we insist on using domestically sourced eel. The quality of the live eel, the skill required to prepare it, and the “ji-yaki” cooking method—all of these come to life precisely because we use Japanese eel.

Live eels delivered straight from the source

We carefully select and source only the highest-quality eels available on the market. The eels, which have been thoroughly cleaned of mud for about a week using cool, natural spring water from their place of origin, are then,While Still AliveWe source our ingredients directly. They are free of any off-flavors and so fresh they have a crisp, juicy aroma. Only when they have developed the full depth of flavor and richness do they first pass into the hands of our artisans.

Skilled artisans fillet each fish one by one right in the store.

Skilled chefs quickly and precisely prepare the live eels—purchased fresh from the market—using traditional Edo-style cleavers. At Fujina, we use the Kanto-style “back-split” method, which results in a thicker outer layer of flesh and a beautifully shaped final product. We never use frozen or pre-processed eels. Because we prepare the live eels on the same day they are sourced, the delicate umami unique to Japanese eels remains intact, directly contributing to the quality of the grilled dish.

Artisanal Craftsmanship: Finished with Hakata-Style Grilling

The grilling method is Hakata-style "ji-yaki." A whole fish is skewered, andAs is, without steaming...Using high heat from a distance, we slowly sear the skin until it becomes crispy. By adding just the right amount of flour partway through, the flesh turns out plump and tender. This cooking method—which omits steaming to make the skin’s texture stand out even more—is a perfect match for the characteristics of Japanese eel, which has thin, tender skin.

A matured sauce made by gradually adding more liquid

The aged sauce, with its clean and crisp flavor, develops a unique roasted aroma and deep umami through the process of gradually adding new sauce to the existing batch. It holds its own against the robust umami of the eel while enhancing it—this exquisite balance is the key to Fujina’s kabayaki. It is precisely because we use Japanese eel, with clearly identified origins and species, that such harmony with the sauce is achieved.

Domestic Eel in Tenjin, Fukuoka
To Fujina Tenjin Main Store

Japanese eel from Miyazaki and Kagoshima, grilled Hakata-style.
We invite you to experience the rich flavor of authentic Japanese eel.

Hours: 11:00 a.m.–9:00 p.m. / Open daily / 1st Floor, Nishitetsu Grand Hotel

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