Miyajima Anago Meshi

Anago meshi is Miyajimas famous dish of fragrant grilled conger eel laid over rice. The rice is cooked in a broth made from the eels bones and trimmings, then topped with eel glazed in a secret sauce, blending tender meat with a sweet savory flavor. Said to have begun as a railway lunch box in the Meiji era, it still draws crowds today.

Highlights

Inside the shops, the savory scent of eel grilling over charcoal whets the appetite. The rice soaks up the eels rich flavor, so every bite carries the taste of the broth. Beautifully arranged in a lacquer box, the eel looks as splendid as it tastes, a fitting special meal during a Miyajima visit.

Enjoying the Seasons

Conger eel is said to be at its fattiest in summer, yet the carefully prepared anago meshi tastes consistently delicious all year. It is lovely after a stroll around Miyajima, whether in cool early summer or the autumn foliage season. It is usually eaten warm, though taking it away as a boxed lunch is also popular.

Access and Basic Information

Reach Miyajima by ferry from JR Miyajimaguchi, with celebrated anago meshi shops scattered near the islands approach. Long established shops also sit around Miyajimaguchi Station, easy to visit before or after the ferry. Popular shops can form lines, so allowing extra time is wise.

A Quick Tip

Eating it while warm brings out the fluffy texture of the eel. A light dusting of sansho pepper lifts the aroma for a more refined taste. The takeaway boxes are handy for meals on the move and let you savor a lingering memory of Miyajima.