【Reading】あなごずし

【English Name】Anago-zushi (conger eel sushi)

Conger eel (anago) is a saltwater fish of the order Anguilliformes, family Congridae; as a sushi topping, mainly the whitespotted conger (ma-anago) is used. Though a white-fleshed fish, it has rich umami and is characterized by milder fat content compared to eel (unagi).

At sushi restaurants, "ni-anago" (simmered conger), slowly simmered in a sweet-savory soy-based sauce, is the standard. For nigiri, the common style is to finish it by brushing on a nitsume (sweet glaze) with a brush, and its hallmark is a softness that seems to melt apart in the mouth. Some shops also make it into tempura and form it into nigiri.

Among rolls, the "ana-kyu maki," combining conger and cucumber, is widely beloved. At overseas sushi restaurants it also enjoys high popularity as an ingredient in dragon rolls and rainbow rolls.

Since the Edo period, catches from Tokyo Bay and off Haneda have been prized as a representative of Edomae. Seto Inland Sea products are also highly valued in Kansai. On Miyajima in Hiroshima Prefecture, "anago-meshi" (kabayaki conger over rice) is established as a specialty. The peak season is summer, July to August, said to be the time when the flesh is soft and well-marbled.