Anago

Holly Edwards

@holly17

Anago is the Japanese word for salt-water eels, normally referring to ma-anago. Ma-anago are used for a seafood dish in Japan. They are often simmered or deep-fried, compared to unagi which are usually barbecued with a sauce. Anago is also slightly less rich and oily than unagi.

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Holly Edwards

@holly17

Anago is the Japanese word for salt-water eels, normally referring to ma-anago. Ma-anago are used for a seafood dish in Japan. They are often simmered or deep-fried, compared to unagi which are usually barbecued with a sauce. Anago is also slightly less rich and oily than unagi.

Anago (穴子 / Sea Eel)
Anago is available year-round, but best in the summer time, especially from June to mid-July when they reach three feet in length and are at their fattest. It is a classic Edomae-zushi topping that announces the arrival of the rainy season (June) in the Tokyo region.
https://www.thesushigeek.com/the-sushi-geek/2016/01/16/anago-穴子-sea-eel
Unagi and Anago: 8 Wonderful Ways to Eat Japanese Eel | SAVOR JAPAN -Japanese Restaurant Guide-
In Japan, the eel's the thing--especially when it comes to food! Explore the culinary possibilities offered by unagi and anago, two Japanese eel varieties.
https://savorjapan.com/contents/more-to-savor/unagi-and-anago-8-wonderful-ways-to-eat-japanese-eel/
Anago: The Underdog Eel – Umami Mart
For some reason, anago (saltwater eel) is not so popular in the States- its freshwater sister, Unagi (freshwater eel) just took the limelight and ran with it. Perhaps it's because anago is not as buttery, I'm not sure... poor anago, it's the underdog eel. But I'm telling you folks, anago is BETTER! It's just delicious
https://umamimart.com/blogs/main/anago-the-underdog-eel
Tokyo Sushi Academy | It’s Anago Day!
Before checking the Today’s Anago Lesson, let’s learn the differences between Unagi and Anago.
https://sushischool.jp/its-anago-day-2/
Anago Sushi, 穴子 (Saltwater Eel) — Sushi Modern
Often mistaken for its freshwater counterpart (unagi), anago is saltwater eel. As sushi, anago is never served raw, always cooked, and usually simmered in a broth made from repeated cooking of eels over time. When served, the reduced broth (called tsume) is brushed over the nigiri. Tsume replaces soy sauce entirely so the sushi instead has a sweet barbecue-like flavor.
https://sushimodern.com/sushi/anago-sushi-saltwater-eel/
Anago VS Unagi: Here Is How They Differ | favy
Here's all you need to know about the differences between anago and unagi, two popular ingredients of Japan's traditional cuisine!
https://favy-jp.com/topics/2653
Anago - Wikipedia
Anago (穴子, or アナゴ) is the Japanese word for salt-water eels, normally referring to ma-anago (Conger myriaster). Ma-anago are used for a seafood dish in Japan. They are often simmered (sushi) or deep-fried (tempura), compared to unagi (freshwater eels) which are usually barbecued
https://en.wikipedia.org/wiki/Anago

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Anago Temporal range: 55–0 Ma PreꞒ Ꞓ O S D C P T J K Pg N Early Eocene to Present^[1]
Scientific classification
Domain:	Eukaryota
Kingdom:	Animalia
Phylum:	Chordata
Class:	Actinopterygii
Order:	Anguilliformes
Suborder:	Congroidei
Family:	Congridae
Groups included
Heteroconger hassi (Klausewitz & Eibl-Eibesfeldt 1959)^[2] Ariosoma anago (Temminck et Schlegel, 1846)^[3] Conger cinereus (Rüppell, 1830)^[4] Conger japonicus (Bleeker, 1879)^[5] Conger myriaster (Brevoort, 1856)^[6] Gorgasia japonica (Abe, Asai & Miki 1977)^[7]

Source : Wikipedia under CC-BY-SA license

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Anago (穴子 / Sea Eel)
Anago is available year-round, but best in the summer time, especially from June to mid-July when they reach three feet in length and are at their fattest. It is a classic Edomae-zushi topping that announces the arrival of the rainy season (June) in the Tokyo region.
https://www.thesushigeek.com/the-sushi-geek/2016/01/16/anago-穴子-sea-eel
Unagi and Anago: 8 Wonderful Ways to Eat Japanese Eel | SAVOR JAPAN -Japanese Restaurant Guide-
In Japan, the eel's the thing--especially when it comes to food! Explore the culinary possibilities offered by unagi and anago, two Japanese eel varieties.
https://savorjapan.com/contents/more-to-savor/unagi-and-anago-8-wonderful-ways-to-eat-japanese-eel/
Anago: The Underdog Eel – Umami Mart
For some reason, anago (saltwater eel) is not so popular in the States- its freshwater sister, Unagi (freshwater eel) just took the limelight and ran with it. Perhaps it's because anago is not as buttery, I'm not sure... poor anago, it's the underdog eel. But I'm telling you folks, anago is BETTER! It's just delicious
https://umamimart.com/blogs/main/anago-the-underdog-eel
Tokyo Sushi Academy | It’s Anago Day!
Before checking the Today’s Anago Lesson, let’s learn the differences between Unagi and Anago.
https://sushischool.jp/its-anago-day-2/
Anago Sushi, 穴子 (Saltwater Eel) — Sushi Modern
Often mistaken for its freshwater counterpart (unagi), anago is saltwater eel. As sushi, anago is never served raw, always cooked, and usually simmered in a broth made from repeated cooking of eels over time. When served, the reduced broth (called tsume) is brushed over the nigiri. Tsume replaces soy sauce entirely so the sushi instead has a sweet barbecue-like flavor.
https://sushimodern.com/sushi/anago-sushi-saltwater-eel/
Anago VS Unagi: Here Is How They Differ | favy
Here's all you need to know about the differences between anago and unagi, two popular ingredients of Japan's traditional cuisine!
https://favy-jp.com/topics/2653
Anago - Wikipedia
Anago (穴子, or アナゴ) is the Japanese word for salt-water eels, normally referring to ma-anago (Conger myriaster). Ma-anago are used for a seafood dish in Japan. They are often simmered (sushi) or deep-fried (tempura), compared to unagi (freshwater eels) which are usually barbecued
https://en.wikipedia.org/wiki/Anago

Anago Temporal range: 55–0 Ma PreꞒ Ꞓ O S D C P T J K Pg N Early Eocene to Present^[1]
Scientific classification
Domain:	Eukaryota
Kingdom:	Animalia
Phylum:	Chordata
Class:	Actinopterygii
Order:	Anguilliformes
Suborder:	Congroidei
Family:	Congridae
Groups included
Heteroconger hassi (Klausewitz & Eibl-Eibesfeldt 1959)^[2] Ariosoma anago (Temminck et Schlegel, 1846)^[3] Conger cinereus (Rüppell, 1830)^[4] Conger japonicus (Bleeker, 1879)^[5] Conger myriaster (Brevoort, 1856)^[6] Gorgasia japonica (Abe, Asai & Miki 1977)^[7]

Source : Wikipedia under CC-BY-SA license

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Anago

Anago is the Japanese word for salt-water eels, normally referring to ma-anago. Ma-anago are used for a seafood dish in Japan. They are often simmered or deep-fried, compared to unagi which are usually barbecued with a sauce. Anago is also slightly less rich and oily than unagi.

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