Takasago Anago

Takasago anago is high-quality, richly fatty conger eel raised in the abundant fishing grounds stretching from the Harima Sea to the Akashi Strait. In Takasago in Hyogo, grilled conger has long been cherished as a specialty, and the fragrantly grilled dish has been sent nationwide as a gift item. Its plump flesh and aromatic glaze make it a flavor that keeps the rice coming.

Highlights

The appeal of Takasago anago is, above all, the savory richness of its fatty flesh and the fragrance of grilling over charcoal. Slowly grilled, the conger turns crisp outside and fluffy within. You can savor specialty-shop dishes such as anago-don, with sweet-savory glazed grilled conger over rice, and refined steamed anago seiro.

Enjoying the Seasons

Conger comes into season in summer, when it grows fatty and its flesh turns tender. It is a perfect dish for building stamina in the hot season. At the same time, fragrant grilled conger paired with warm rice is delicious all year, and in the cold season it can also be enjoyed in warm dishes such as chawanmushi.

Access and Basic Information

Specialty shops and diners serving grilled conger are scattered around Takasago Station on the Sanyo line. Some long-established shops focus on takeout, and many people buy it as a souvenir. Several shops in the city handle conger dishes, broadening the pleasures of tasting your way around or ordering by mail.

A Quick Tip

Grilled conger regains its fragrance when reheated. When taking it home as a souvenir, lightly toast it before placing it on rice to enjoy a luxurious bowl close to the shops own taste.