【Reading】ながもの

【English Name】Nagamono (long fish)

"Nagamono" is a sushi-industry term, a general term for long, slender seafood. Anago (conger eel), unagi (freshwater eel), and hamo (daggertooth pike conger) are representative. They share distinctive ways of being broken down, such as back-opening and belly-opening, and labor-intensive preparation such as bone-cutting (honekiri) and simmering. Anago is an important topping as boiled anago (nianago) in Edomae sushi; hamo is prized in Kansai and requires the bone-cutting technique; and unagi is generally used grilled with tare (sauce). It is a classification term based on shape rather than species name, and is used daily as a sushi chefs' jargon (fucho).