| Name (Japanese) | Conger Eel (Anago / アナゴ / 穴子) |
| Overall Rating |
Flavor: ★★★★☆ Texture: ★★★★☆ Popularity: ★★★★☆ |
| Reference Price |
Value: ★★★★☆ Price range: $18~$45/lb |
| Best Season | Summer to early autumn (June–September) |
| Did You Know? | Anago spawning grounds remain unknown and have not been identified. |
| Category | Details |
|---|---|
| 1. Overview |
Official Name: Ma-anago (マアナゴ) Kanji Name: 穴子 (Anago) English Name: Conger Eel Scientific Name: Conger myriaster Classification: • Kingdom: Animalia • Phylum: Chordata • Class: Actinopterygii • Order: Anguilliformes • Family: Congridae • Genus: Conger • Species: C. myriaster Average Size: 30–60 cm Key Features: Light, fluffy texture; mild sweetness; less fatty than unagi |
| 2. Habitat & Distribution |
Native to coastal waters of East Asia. Commonly found in Japan, Korea, and parts of China. Lives in sandy or muddy seabeds near shorelines. |
| 3. Seasonality |
Best season is summer to early autumn. Considered most flavorful between June and September. |
| 4. Sushi Ingredient Profile |
Common Uses: Nigiri, tempura, simmered dishes Flavor: Mildly sweet, delicate, clean Texture: Soft, tender, fluffy Fat Content: Low; light and easy to eat |
| 5. Preparation & Craftsmanship |
Typically simmered in sweet soy-based sauce (nitsume). Often grilled lightly for sushi toppings. Requires skill to bring out its fluffy texture. |
| 6. Recommended Pairings |
Sushi Rice: Lightly seasoned with nitsume sauce Condiments: Minimal; focus on natural sweetness Drinks: Sake, white wine, green tea |
| 7. Nutritional Information |
Good source of protein and minerals. Lower in fat than unagi. Provides a lighter, healthier option in sushi dining. |
| 8. Trivia & Cultural Notes |
A classic topping in Edo-style sushi. Considered more delicate and refined compared to unagi. Its subtle flavor makes it popular among sushi connoisseurs. |
| 9. Recommended Sushi Styles |
• Anago nigiri (with nitsume sauce) • Anago maki (conger eel roll) • Simmered anago for traditional sushi • Tempura anago (light, crispy style) |
