For centuries, the rich aroma of grilled eel has been woven into Japan's culinary landscape -- its glossy, sweet-savory sauce a hallmark of tradition.Considered a summer delicacy, Japan even celebrates "Unagi day," when people across the country eat eel to restore stamina and ward off exhaustion during the year's hottest stretch.However, for would-be eel fans overseas, especially in Muslim-majority countries, there has been one stubborn barrier to savoring Japan's most iconic unagi dish, kabayaki: the alcohol in the sake and mirin used to make the caramelized sauce.Now, in Saitama near Toky…READ FULL ARTICLE
