Unagi (うなぎ) is the Japanese wor for freshwater eels, especially the Japanese eel, Anguilla japonica. Saltwater eels are known as anago in Japanese. Unagi are a common ingredient in Japanese cooking. Unagi is served as part of unadon (sometimes spelled unagidon, especially in menus in Japanese restaurants in Western countries), a donburi dish with sliced eel served on a bed of rice. A kind of sweet biscuit called unagi pie made with powdered unagi also exists. Unagi has a distinct taste and is quite expensive.