Yamada Suisan, a leading Japanese eel producer, is to begin exporting grilled eel to the EU market, starting with Paris, France, where Japanese cuisine is highly popular, Nikkei reports.

The Oita-based company, which specializes in antibiotic-free eel farming, has secured certification under EU Hazard Analysis and Critical Control Points for grilled eel (or "Kabayaki") production.

The company sees significant opportunities in Europe and among inbound tourists in Japan. It has already received inquiries from Germany and aims to export 10 metric tons of eel annually to Europe by 2028.

Yamada Suisan currently produces 1,000t of grilled eel annually, with 3t exported to the US. According to Shintaro Yamada, the company's president, it plans to increase global exports to 40t by 2028.

Since 2003, Yamada Suisan has focused on antibiotic-free eel farming to differentiate itself from competitors and imports. Early challenges included a 45% mortality rate due to stress and overeating, which caused significant financial losses. By closely managing water quality, temperature, and oxygen levels and customizing feeding schedules, the company achieved success in 2005.

The eel farmer is now working toward full-cycle farming of Japanese eel, raising them entirely from artificially hatched eggs. This method eliminates reliance on wild glass eels, addressing sustainability concerns. Building on breakthroughs by the Japan Fisheries Research and Education Agency, Yamada Suisan became the first private farming company to raise fry to juvenile eels in 2022.

The company aims to stabilize hatching rates and achieve commercial production of fully farmed eel by 2028. "Our dream is to offer Kabayaki labeled ‘born and raised by Yamada,’ preserving Japan’s culinary heritage for future generations,” said Yamada.

With facilities in Oita, Kagoshima, Miyagi, and Miyazaki Prefectures, Yamada Suisan reported sales of JPY 18.2 billion ($117.1 million) in the fiscal year ending May 2024.