Takasago Anago: Fragrant Grilled Conger from the Harima Sea

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. The rich fishing grounds of the Harima Sea have long nurtured this fine conger.

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. Takasago lies between Himeji and Kobe, easy to reach by the Sanyo line.

Practical Travel Notes

To taste fatty conger at its seasonal peak, summer is the best time. Grilled conger travels well and is popular as a souvenir, so many people buy some to round off a trip. Budget-wise, most shops offer grilled conger or anago-don from the low thousands of yen. Since Takasago sits roughly midway between Himeji and Kobe, a stopover on the Sanyo line between a visit to Himeji Castle and sightseeing in Kobe is a fine plan. Old streetscapes and shrines and temples remain in the city, so you can enjoy a town walk while savoring grilled conger.

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.

Practical Information for Your Visit

• Best season: According to Our Local Cuisine by the Ministry of Agriculture, Forestry and Fisheries, the season for the common conger eel is July to September. Grilled conger eel itself is eaten all year round and is especially popular around the New Year holidays, Setsubun and festival seasons.
• Main area where the dish is handed down: The Harima district. The Harima Sea boasts one of the largest conger eel catches in Japan and is regarded as a stretch of sea rich in food and well suited to the conger eel.
• History: It is said to have begun in 1905 (Meiji 38), when the first-generation owner of a long-established shop in Takasago City returned from service in the Russo-Japanese War.
• Where to buy it: Shimomura Shoten (1172 Kitahon-machi, Takasago-cho, Takasago City / TEL 079-442-0124). Open 6:00-16:00 on weekdays and Saturdays and 7:00-16:00 on public holidays, closed on Sundays (official website of the Takasago City Tourism and Exchange Bureau).
• Enquiries: Takasago City, Policy Department, Public Relations and Tourism Division (tourism), 079-451-6796.

Note: Opening hours and prices differ from shop to shop.

(Sources: Ministry of Agriculture, Forestry and Fisheries, Our Local Cuisine: Grilled Conger Eel, Hyogo Prefecture; Takasago City official website, Grilled Conger Eel; official website of the Takasago City Tourism and Exchange Bureau, Grilled Conger Eel: Shimomura Shoten)

Information Sources

This article is compiled from tourism information provided by Takasago City and Hyogo Prefecture and from information published by the individual shops. Prices, menus and seasons are subject to change, so please check the official information of each shop for details.

Sightseeing Checklist

• Budget guide: Conger eel dishes from around 1,000 yen and up, processed products from a few hundred yen
• Where to eat it: Conger eel restaurants in Takasago City and elsewhere in the Harima region
• Best time of day: Mainly at lunchtime
• Avoiding the crowds: Popular restaurants get busy at lunchtime at weekends, so try to go outside peak hours
• Enjoy it together with: Takasago Shrine, the former residence of Kuraku Matsuemon, and a stroll along the Harima coast