Anago, or Japanese sea eel, is a prized seafood delicacy in Hyogo Prefecture and throughout the Seto Inland Sea region. It is widely used in sushi and tempura, and when simmered, its flesh becomes exceptionally soft and tender, almost melting in the mouth.
Sea eels belong to the conger eel family within the order of eel-like fish, which also includes freshwater eels, pike congers, and other related species. The Japanese conger eel, known as ma-anago, is particularly abundant in the Seto Inland Sea, where it is an important commercial fish.
The best season for anago is from late spring through summer, especially from April to August. In western Japan, grilled sea eel is especially popular, while people in the Kanto region around Tokyo tend to prefer simmered anago. The contrast reflects regional culinary traditions, with each preparation bringing out different qualities of the fish.
Grilled anago is a familiar specialty in the Kansai region and along the Seto Inland Sea coast. The eel is grilled until its surface becomes fragrant while the flesh remains moist and delicate. It is often served over rice as anago meshi, a popular dish that highlights the eel’s rich flavor.
Larger sea eels are also made into dried fish. When grilled, the dried eel develops an intense, concentrated flavor and a wonderfully savory aroma. In recent years, anago has also appeared as sashimi at some restaurants. Served raw, it offers a refreshing taste with a distinctive, delicate umami that differs from the richer flavor of grilled eel.
When visiting Hyogo Prefecture, especially the coastal areas around the Seto Inland Sea, try anago in its various forms, from fragrant grilled eel and rice bowls to sushi, tempura, and other regional specialties.