兵庫県·特産品
Takasago Conger Eel
In Takasago, conger eel raised in the Harima-nada Sea is transformed into fragrant 'Yaki-anago' (grilled conger eel). Freshness is vital for the conger eel caught in the bountiful Harima-nada Sea. From early morning, artisans hand-skewer each eel one by one, even passing a skewer through the belly to prevent curling, allowing it to be grilled plumply without being pressed down on the griddle. The 'Nakagushi' technique—inserting a skewer through the slight space between the skin and the flesh—is a delicate skill achieved only through years of training. When freshly grilled, the skin is crispy and fragrant, while the inside remains soft and fluffy. The savory umami of the fat and its natural sweetness spread gently across the palate, pairing perfectly with both rice and alcohol. Also enjoyed as an auspicious item, such as 'Meoto-kushi' (married couple skewers) inspired by the Noh play 'Takasago,' this is a flavor the town is proud of and has long been cherished as a gift.
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