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Japanese conger (Anago) Japanese conger (Anago)

Japanese conger (Anago)

One of the popular ingredients of Edomae-style sushi. Anago(Japanese conger) becomes fattier from the rainy season through the summer. Just boiled anago has a soft texture and melts in mouth. High quality fat leaves a fine aftertaste. Best eaten with salt or nitsume (boiled sweet with soy sauce). Learn more

Main production area

TokyoBay Kyushu

Famous production area

Tsushima Hanedaoki Kishiwada