Although eel is often associated with summer dining, wild eel is actually in season during winter. In Japan, eel has been eaten since the Jōmon period. In China, eel is known as “ginseng of the water.” Along with protein and healthy fats, it contains a well-balanced range of minerals, and it is especially rich in vitamin A, which helps support immune function.
From a traditional medicinal (yakuzen) perspective, eel is believed to have several benefits:
- Tonifying qi and blood (helping recovery from fatigue and promoting vitality)
- Nourishing the kidneys (supporting anti-ageing)
- Nourishing the liver and improving eyesight
- Dispelling wind and dampness (helping to ease joint pain and rheumatic conditions)
In Eastern medicine, there is a belief that eating ingredients whole allows you to receive all of their nutrients and life force. Eel is a perfect example, every part, from head to tail, can be enjoyed, including the flesh, bones, skin, and liver.
The bones can be deep-fried into crispy eel bone crackers, which are delicious. They are said to strengthen bones and teeth and help calm the mind.
The gelatinous texture of eel skin is thought to nourish yin, helping to moisturise the skin and hair and protect the joints.
The head of the eel is believed to support mental calmness and brain function. It also makes a rich, flavourful stock. In the Kansai region, it is often simmered with tofu or udon, or used in rice porridge. When split and grilled, it also makes an excellent snack to accompany drinks.
The liver is rich in iron and folate, making it especially beneficial for people with anaemia and for pregnant women. Common preparations include kimo-sui (eel liver soup) and skewered liver, but it is also delicious simmered in a sweet-savory sauce or dressed with cucumber and vinegar.
In Kampo medicine, eel liver is said to have heat-clearing and detoxifying properties and to support eye health. “Clearing heat and detoxifying” refers to removing excess internal heat and toxins, and it is traditionally used for inflammatory conditions such as sore throats and skin eruptions.
Eel truly is an ingredient with no part wasted—nutritious, versatile, and deeply rooted in culinary and medicinal traditions.