【Reading】えどまえあなご

【English Name】Anago (Conger Eel)

Edomae anago refers to a sushi topping made by preparing whitespotted conger eel (ma-anago) landed in Tokyo Bay using traditional techniques. It is a saltwater fish classified in the family Congridae of the order Anguilliformes, with a body length of about 30cm to 1m. Like the eel (unagi), it has a long, slender body, but it lacks scales and is distinguished by its light white flesh.

It is a representative Edomae topping that has been caught mainly off Haneda since the Edo period, and it is so prized that it is said "you can tell whether a sushi restaurant is good by its anago." The chef's skill is tested in every process, from freshness management to preliminary preparation, simmering, and the finishing of the reduction glaze (tsume).

In cooking, after filleting the live anago, the slime is carefully removed with salt and hot water, and it is simmered gently over low heat with sake, sugar, and soy sauce. Dashi is drawn from the head and bones and reduced to finish the sweet-savory "tsume." This tsume is brushed onto the top of the nigiri and served to the customer. It is never served raw; always cooking it is the way of Edomae.

Compared with eel, its fat is lighter, an elegant sweetness spreads through the mouth, and it blends remarkably well with vinegared rice. It contains vitamins A, D, and E, as well as EPA and DHA, and is excellent nutritionally as well. It is also widely used in dishes other than sushi, such as tempura, kabayaki, and yawaraka-ku-taita yahatamaki (tender simmered burdock rolls).