In most countries hagfish are usually not eaten, but this particular species is valued as food in the Korean Peninsula and among the Koreans in Japan.
It is also enjoyed by Japanese as a local delicacy in some regions, particularly Nagasaki and Niigata Prefectures.
It is known as bù shì nián máng mán (布氏粘盲鰻, 無目鰻, 蒲氏粘盲鰻, 青眠鰻, 龍筋, 鰻背) in Mandarin, kkomjangeo (꼼장어) or meokjangeo (먹장어) in Korean, and nuta-unagi (ヌタウナギ) in Japanese.

As with all hagfish, the inshore hagfish produces slime when agitated.
This is obtained by placing a live inshore hagfish into a container and knocking the container with a stick.
In most countries hagfish are usually not eaten, but this particular species is valued as food in the Korean Peninsula and among the Koreans in Japan. It is also enjoyed by Japanese as a local delicacy in some regions, particularly Nagasaki and Niigata Prefectures. It is known as bù shì nián máng mán (布氏粘盲鰻, 無目鰻, 蒲氏粘盲鰻, 青眠鰻, 龍筋, 鰻背) in Mandarin, kkomjangeo (꼼장어) or meokjangeo (먹장어) in Korean, and nuta-unagi (ヌタウナギ) in Japanese.
As with all hagfish, the inshore hagfish produces slime when agitated. This is obtained by placing a live inshore hagfish into a container and knocking the container with a stick.
Inshore hagfish