Is eel rice cooked by sea eel or river eel in Japanese cuisine?

Many people like Japanese eel rice as much as I do, but do you know what eel rice is made of? Recently, I visited several Japanese restaurants, most of which claimed to be made of sea eel, but a few restaurants confidently replied that they were made of sea eel. Which is better?

It is understood that the real high-quality eel rice should be cooked and barbecued after the first-class river eel is slaughtered. The taste is sweet and smooth, and there is no fishy smell, but the cost is very high. However, most of the eels used for eel meals in our market are sea eels. The reason is very simple. Sea eels are big and have low cost. Moreover, the sea eel is frozen, which is convenient for transportation and storage, and of course it will taste a little fishy; At present, eel rice cooked with fresh sea eels is hardly available in Shanghai market, and eel rice cooked with fresh river eels is usually the best in Japan.

Next time you eat eel rice, you might as well ask, is it made by river eel or sea eel?