The Complete Guide to Anago: Japanese Conger Eel

Anago, also known as conger eel, is a hidden gem of traditional Japanese cuisine. With its delicate texture and mild flavor, anago offers a unique dining experience, and though it’s often compared to unagi (freshwater eel), those in the know understand that it has its own appeal. 

Read on to discover why anago should be on your Japan foodie bucket list. 

Anago is a saltwater eel that spawns and lives in the sea, commonly found in the Northwest Pacific. It has a slimmer body and a lighter color compared to the more well-known unagi eel, which has a plumper body and a darker hue. 

Unagi is a type of freshwater eel that spawns in the sea and migrates to rivers. It is endemic to Japan and is now considered at risk of extinction in the wild. Although unagi is being commercially cultivated through aquaculture systems, it is still often captured while young and then breed in captivity. 

Due to the decline in the population of wild unagi, anago is recommended as an alternative to help conserve the species. 

Anago is often compared to unagi, but they have distinct differences that make each unique in its own way. Since it’s unlikely that you’ll encounter them in the wild, let’s talk about the taste. 

The taste and texture of anago and unagi differ. Anago is known for its tender and delicate meat, which has a milder flavor compared to unagi. 

Unagi, on the other hand, has a richer and bolder taste. The meat of unagi is also fattier, giving it a slightly oily and melt-in-your-mouth texture. 

Anago and unagi are also prepared differently, as anago is typically steamed or simmered before being grilled, while unagi is often marinated in a sweet soy-based sauce and then grilled. These distinct cooking techniques contribute to the contrasting flavors and textures of the two eels.

Anago is a versatile ingredient that can be enjoyed in various ways. One of the most popular ways to eat anago is known as anago sushi or anago nigiri. It consists of a slice of steamed or simmered anago draped over a small mound of vinegared sushi rice. The sushi is often brushed with a sweet and savory sauce to enhance the flavors further. Anago sushi is appreciated for its delicate taste and tender texture, making it a favorite among sushi lovers. 

Apart from sushi, anago can be prepared in several other ways. It is commonly used in tempura, where the anago fish is lightly battered and deep-fried to perfection, and is often enjoyed in donburi, a rice bowl dish where anago is simmered in a flavorful sauce and served over steamed rice. 

Another method is to grill it with simple flavorings and without the typical anago sauce. Additionally, the liver of anago eel is sometimes used in soups and stews, adding subtle flavors to the broth. Eel bones are also used in Japanese cuisine as a fried savory snack called senbei or ground into a powder to make a sweet biscuit called unagi pie.

If you're looking to savor the delights of anago, Japan is undoubtedly the best place to indulge in this culinary delight. Check out our list of top restaurants to try anago in Japan:

1. Unagi Uomasa (Tokyo)
2. Tempura Kondo (Tokyo)
3. Nodaiwa Azabu Iikura Honten (Tokyo)
4. Unafuji (Nagoya)
5. Mirei (Kyoto)
6. Mame-tanuki (Hiroshima)

At Unagi Uomasa, you can choose the type of eel you prefer with your meal, unagi or anago. Even if you decide you simply must have the unagi, their farmed eel comes from a reputable producer so you don’t have to worry about adding to concerns around unagi conservation.

Two Michelin star tempura? Yes, please! At Tempura Kondo, anago features in their much-celebrated three-type fish tempura specialty, so feel free to indulge. If you can get a seat at the table, that is… This popular tempura restaurant is rumored to have turned down former Prime Minister Shinzo Abe and former President Obama because it was fully booked, proving that they put their pre-booked customers before all else. 

A centuries-old eel specialty restaurant with a Michelin star sounds like the perfect place to try eel for the first time. Nodaiwa Azabu Iikura Honten uses a secret sauce in its preparation process, making resisting even more difficult. The restaurant also uses both wild and cultivated eels in its dishes so you can even be selective about this when you visit. 

In Nagoya, eating eel is a four-part process called hitsumabushi. With chunks of simmered eel on a bed of rice, you are meant to try each piece in different ways. At Unafuji, they use extra thick cuts of eel that can take up to an hour to be prepared. Trust us, it’s worth the wait.

At Michelin-starred Mirei, patrons can confidently enjoy à la carte kappo (Kyoto’s traditional cuisine). Try the steamed anago sushi alongside seasonal vegetables, it’ll melt in your mouth faster than you want it to.

A delicacy in Miyajima, anago is served three different ways at Mame-tanuki. It’s housed in a traditional Japanese hotel or ryokan so you can try it for breakfast, lunch, and dinner.

As you can probably tell, anago is a must-try dish in Japan, not only for its delicate flavor but also for its role in the preservation of the biodiversity of our planet. Although a lesser-known ingredient in Japanese cuisine compared to unagi, it offers a unique experience that goes beyond the traditional. 

Try the different anago dishes as you make your way across Japan — your stomach will thank you.

Learn more about unagi freshwater eel, or start swimming your way towards our selection of the best unagi and anago restaurants in Japan.

Anago is an elongated fish known as an eel that spawns and lives in the sea. Commonly found in the Northwest Pacific, anago has a slimmer body and a lighter color compared to unagi, another type of eel, which has a plumper body and a darker hue. 

Anago is known for its tender and delicate meat, which has a milder flavor compared to unagi. Unagi, on the other hand, has a richer and bolder taste. The meat of unagi is also fattier, giving it a slightly oily and melt-in-your-mouth texture. Anago and unagi are prepared differently. Anago is typically steamed or simmered before being grilled, while unagi is often marinated in a sweet soy-based sauce and then grilled. These distinct cooking techniques contribute to the contrasting flavors and textures of the two eels.

Unagi is a type of freshwater eel that spawns in the sea and migrates to rivers. It is endemic to Japan and is now considered at risk of extinction in the wild. Although unagi is being commercially cultivated through aquaculture systems, it is still often captured while young and then breed in captivity. 

Due to the decline in the population of wild unagi, anago is recommended as an alternative to help conserve the species. 

Anago is known for its tender and delicate meat, which has a milder flavor compared to unagi. Unagi, on the other hand, has a richer and bolder taste. The meat of unagi is also fattier, giving it a slightly oily and melt-in-your-mouth texture. Anago and unagi are prepared differently. Anago is typically steamed or simmered before being grilled, while unagi is often marinated in a sweet soy-based sauce and then grilled. These distinct cooking techniques contribute to the contrasting flavors and textures of the two eels.