穴子- Anago

Conger eel

Anago is a highly popular fish in Japanese cuisine, particularly as a sushi topping, and is also a staple in Edomae sushi and tempura. Its prime season is from spring to summer, and it is characterised by its soft, fluffy texture and delicate sweetness. Anago is always cooked before being used as a sushi topping. For example, simmered anago (ni-anago) is carefully prepared in a soy sauce and mirin broth, enhancing its unique sweetness and umami, and bringing out a delightful savoury aroma.

In the Kanto region (where Tokyo is), simmered anago is preferred, while in the Kansai region (where is Osaka is), it is typically enjoyed grilled. Grilled anago features a crispy, aromatic exterior with a melt-in-your-mouth interior. The final touch is a glaze of "tsume" sauce—a sweet-savoury mixture made from soy sauce, mirin, sugar, and other ingredients—that harmonizes perfectly with the moist flesh, offering a texture and flavour that pleasantly disintegrates in the mouth.