岡山県·特産品
Tamano Conger Eel
On top of the charcoal, the eel coated in sauce sizzles. As you pass through the rising steam and take a bite, the tender meat melts in your mouth, entwined with the fragrant sweet sauce—the Seto Inland Sea spreads throughout your palate. Tamano, facing the Seto Inland Sea, is a land where fresh conger eel is landed. When the rainy season ends, the amount brought to the shores reaches its peak, making early summer to mid-summer the true seasonal period. At seaside direct sales offices and local fishmongers, 'Yaki-anago' (grilled conger eel), prepared by grilling split eel over charcoal right on the spot, has become a hallmark of summer. Plump, fragrant, and fatty—this is a seasonal taste. A dish that allows you to savor the entirety of a Setouchi summer.
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