Largetooth Flounder Sushi [Hirame]
Katsuo
ITADAKIMASU Japan
Conger Eel Sushi [Anago]
Katsuo
Japanese Name and Pronunciation:
[anago]
Anago nigiri sushi is a delightful and beloved dish in Japanese cuisine. It features a delectable topping of simmered anago (conger eel) placed over a small mound of vinegared sushi rice. The preparation method slightly varies depending on the region and the chef’s style.
Anago nigiri sushi is commonly seasoned with a sweet and aromatic glaze called “tsume” after simmering. Tsume is created by straining the broth used to simmer the anago and then adding soy sauce, sugar, sake, and other ingredients. The mixture is simmered for an extended period until it thickens and becomes a rich glaze-like sauce. This glaze enhances the delicate flavor of the anago, creating a harmonious blend of tastes when combined with the vinegared rice.
The texture of anago is tender and succulent, providing a pleasing contrast to the slightly firm texture of the sushi rice. The overall experience of anago nigiri is a balance of flavors and textures that make it a unique and delightful sushi choice.
Anago nigiri sushi is often served alongside other types of sushi, allowing sushi enthusiasts to enjoy a diverse assortment of flavors in a single meal. It is commonly enjoyed at sushi restaurants throughout Japan.
