"What Are the 'Differences' Between Domestic and Chinese Eel That Are 'Not Quite Clear'? ── A Thorough Analysis of Labeling, Price, Safety, Taste, and Environment Ahead of the Day of the Ox (2025 Latest Edition)"

1. When is the "Doyo no Ushi no Hi" in 2025? ─ Basic Calendar

In the summer of 2025, the "Doyo no Ushi no Hi" will occur twice: the first on Saturday, July 19, and the second on Thursday, July 31.JalanTokyo Gas UchikotoHankyu Hanshin Department Store Official Online Store | HANKYU HANSHIN E-STORES

2. "Domestic" Refers to "Where It Was Raised" ─ The Fundamental Principle of Labeling

Under the Food Labeling Act, the origin of eel is determined by the place of aquaculture, not the location where the juvenile fish were caught. Farmed eels raised and fattened in Japan for a certain period can be labeled as "Domestic" or "Produced in XX Prefecture," even if the juvenile fish originated overseas. On the other hand, eels raised in Chinese farms are labeled as "Produced in China" based on the place of aquaculture, not the place of processing.Miscellaneous Blog, Occasionally AmazonFood Labeling Useful Guide - Shokuhin Hyouji.com | Gently Explaining Food Labeling RulesMinistry of Agriculture, Forestry and Fisheries JFA

3. Labeling System and JAS: Specifics of Raw Material Origin Listing

For processed eel products (kabayaki and shirayaki), the origin of the raw eel is indicated in parentheses after the ingredient name. Domestic products can include the name of the prefecture, while imported products display the country name. Although aquaculture labeling is not mandatory, "Natural" labeling requires proof. There have been past violations of the JAS law, and strengthening the labeling check system has been proposed as a preventive measure.Ministry of Agriculture, Forestry and FisheriesFood Labeling Useful Guide - Shokuhin Hyouji.com | Gently Explaining Food Labeling Rulesmaruha-nichiro.co.jp

4. Traceability and Current Management Enhancements Indicated by Government Documents

According to Fisheries Agency documents, a traceability system is being introduced to ensure the legal distribution of glass eels, reflecting the latest updates (as of July 4, 2025) including revisions for proper reporting of capture and pond entry limits.Ministry of Agriculture, Forestry and Fisheries JFAMinistry of Agriculture, Forestry and Fisheries JFAMinistry of Agriculture, Forestry and Fisheries JFA

5. Supply Chain Structure ─ The Ratio of "Domestic Demand × Overseas Supply"

Of Japan's approximately 60,000 tons of eel supply in 2024, about 73.4% was imported, with 99.6% of those imported processed products coming from China, indicating a continued heavy reliance on China.Asahi Shimbun

6. The Context of Overall Domestic Fisheries Supply and Demand and Self-Sufficiency Rate

Japan's self-sufficiency rate for edible marine products has been reported to be in a long-term decline, estimated at 54% for the fiscal year 2023, with changes in domestic seafood consumption structure enhancing the relative positioning of eel as a high-value-added preference product.Ministry of Agriculture, Forestry and Fisheries JFA

7. Glass Eel Resource Trends: "Abundant Catch" in the 2024-2025 Fishing Season

In the 2024 fishing season (Reiwa 6), Kagoshima Prefecture reported 2,492.3 kg, about 3.2 times the previous year, exceeding 2,000 kg for the first time in 34 years, with favorable catch expectations also indicated for other domestic production areas and China.Minami-Nippon Shimbun DigitalAsahi Shimbun

8. Abundant Catch and Price ─ The Paradox of "White Diamonds"

In 2025, despite an abundant catch of glass eels, some regions experience a price crash/adjustment, while others maintain high final product prices (100-200 yen higher per kg than the previous year), with factors such as wholesale and distribution negotiations and inventory adjustments affecting price formation.Tokai Television BroadcastingFNN Prime OnlineRSK Sanyo Broadcasting Okayama/Kagawa

9. Pond Entry Limit Management and International Cooperation

Monitoring domestic pond entry (juvenile fish input for aquaculture) performance and compliance with limits, internationally, countries are implementing transparency-enhancing measures such as reporting capture volumes and mandatory auction systems, with strict management in places like South Korea being highlighted.Ministry of Agriculture, Forestry and Fisheries JFAMinistry of Foreign Affairs

10. Aquaculture Operations: Typical Differences Between Domestic and Chinese

In Japan, costs are invested in high-quality feed (high fishmeal ratio, etc.) and water quality management, with no effort spared for higher unit price sales. In contrast, China is reported to feature speed and cost reduction through open pond and line-based mass processing operations.Asahi Shimbununagi-koubou.jp

11. Feed, Rearing Costs, and Price Structure

It is explained that domestic products use expensive feed, keeping feed costs per kg high. If China adopts the same feed, the price gap may narrow, but it is assumed that feed cost compression is in response to low-price demand for mass-market products.unagi-koubou.jp

12. Processing Process and Quality Stabilization Effect of Line Production

In large-scale processing plants in China, the process of quickly opening live eels, grilling, seasoning, and quick freezing on an automated line is standardized, ensuring uniformity in large lots and supporting supply stability and cost competitiveness.Asahi Shimbun

13. Frozen Logistics and Post-Thaw Quality

(Inference: The uniformity of freezing depends on the quality of quick freezing during processing and glazing management, and line production tends to contribute to reducing drip loss) — This process advantage is particularly emphasized for Chinese products, which are premised on mass transportation.Asahi Shimbun

14. "Taste Differences" Are Mainly Due to "Processing and Grilling" Rather Than Origin

For the same species (Japanese eel), differences in farming density, feed, blood draining, grilling method (steamed/grilled), sauce maturation, and reheating method affect texture and aroma, and it is not simply "Domestic = delicious / Chinese = inferior" (Inference: Organizing differences in each process mentioned earlier).Asahi Shimbununagi-koubou.jp

15. Cooking Differences Between Kanto Style (Back Opening, Steamed) and Kansai Style (Belly Opening, Grilled)

The Kanto style, which involves back opening, grilling once, then steaming and grilling again with sauce, results in a fluffy and soft texture by removing fat. The Kansai style, which involves belly opening and direct grilling without steaming, features a crispy skin with concentrated flavor and firmness.Unagi no IguchiUnaseiSato no Unagi##HTML