Anago (JDT Recommends)

Anago is the Japanese word for salt-water eels often served baked, steamed, grilled, over rice, raw, or battered and deep-fried as tempura. While there are many types of anago in Japan, ma-anago are often the main choice for seafood cuisine. Compared to unagi (anago's fresh water cousin) which is often served grilled with teriyaki sauce and rice, anago are often enjoyed as sushi or deep-fried. Anago is also considered slightly less rich and oily than unagi, and is complimented by a sweeter taste and softer texture. While anago sushi and tempura are enjoyed by the Japanese people, grilled anago is still a popular option for foodies. Depending on the prefecture, some restaurants offer grilled anago souvenir box sets to take back for friends at home after your vacation.

Given the popularity of seafood in Japan, it's no surprise anago has a big following in the Hyogo Prefecture. Thanks to the prefectures location close to the Seto Inland Sea, many of the cities in Hyogo are lauded for delicious grilled Anago or Anago Donburi (anago rice bowls). The waters are perfect for raising pristine anago used to make incredible culinary dishes. Anago Donburi is often considered a must in Himeji and there are multiple restaurants dedicated to the delicious eel. Enjoy with a couple dollops of wasabi or with the restaurant's house sauce. Likewise, Harima is home to grilled anago beloved by the local folks. In fact, it's said the Japanese people are responsible for eating around 70% of the eels consumed each year around the world.

If you want to experience delicious Japanese cooking like anago, unagi, and other great meals, ask your travel agent about Japan Deluxe Tour's affordable range of vacations and tour options. You can also book a private tour through Hyogo and the rest of Southern Japan for an epic foodie getaway filled with anago donburi.