Tokuyama Anago

This conger eel is landed around Tokuyama in Shunan and raised in the Seto Inland Sea. Growing up in the calm inland waters, its flesh is plump and tender, long loved for its refined savor and pleasing fat.

Highlights

It is enjoyed many ways, from fragrant grilled kabayaki to airy tempura and sushi. The melting tenderness of the flesh is its greatest appeal.

Enjoying the Seasons

Summer into autumn, when the fat builds, is the best time to eat it. The light shirayaki grill lets you fully enjoy the eels delicate flavor in any season.

Access and Basic Information

Served at sushi restaurants and traditional kappo dining around JR Tokuyama Station, where fresh port-town eel dishes are lined up.

A Quick Tip

Start with shirayaki grilled plain, with wasabi and salt, to sense the delicate natural sweetness of the ingredient.