1: Unagi, or freshwater eel, has been a delicacy in Japan for over 1,000 years.

2: Originally considered a luxurious food for samurais, unagi became popular among all classes.

3: Unagi is traditionally grilled and brushed with a sweet soy-based sauce called tare.

4: The tradition of eating unagi on the midsummer day of the Ox, or "Doyo no Ushi no Hi," originated in the Edo period.

5: Unagi is believed to provide stamina and vitality during the hot summer months.

6: The decline in unagi populations has led to efforts to promote sustainable farming practices.

7: Unagi dishes like unadon (grilled eel over rice) are enjoyed worldwide.

8: Some regions in Japan are famous for their unique styles of preparing unagi.

9: The cultural significance and culinary versatility of unagi continue to make it a beloved dish in Japanese cuisine.