Unagi (eel) is also a tradishonal food for Japanese just like Sushi or Sashimi. The biggest difference is that we don't eat raw Unagi. Unagi is usually grilled well and Japanese teriyaki like sauce is used to put the taste on it. If you've not yet tried Unagi, you might think it's not good food. OK, but you should try at least once. I suppose the experience could change your food image.
Unagi is usually served in a bawl or in a wooden box in Japan. When in a bawl, it's called Unagi Donburi or Unadon ( Una is shorten version of Unagi, and don is a shorten word of Donburi ), and when in a box, it's called Unaju. Ju is a word for the wooden box. Not a big difference, but Ju is believed a little more deluxe than donburi, so usually Unaju has more Unagi inside and costs more than Unadon.
In Nagoya, they have also Unagi dish and they cut Unagi into sevral pieces on the rice (as photo). This is called Hitsumabushi. Before they eat it, they often mix the Unagi and rice together and eat all together.
I love any style of Unagi Donburi or Unagi ju, and Hitsumabushi. When I was a child, I didn't want to eat it because I imagined the shape of Unagi and it was too grotesque for me to eat. As I grew big, I had guts to try something like that, and it was a good decision for me. Now I can't live without eating Unagi sometimes a year.