Anago (conger-eel)
Anago (conger-eel) (Anago: あなご)
Best seasons
- Jan.
- Feb.
- Mar.
- Apr.
- May
- Jun.
- Jul.
- Aug.
- Sep.
- Oct.
- Nov.
- Dec.
Specialty areas.
Tokyo bay, Fukushima-ken, Miyagi-ken, Hyogo-ken, all of Kyushu island
Recommendation.
Tempura, nitsuke (simmered in sauce), shirayaki (grilled without sauce) are most common. The soaring price of unagi eels is making anago kabayaki (grilled with sauce) increasingly popular.