広島県·郷土料理
Anagohan (Conger Eel Rice Bowl)
Glossy, glazed conger eel covers the rice densely. The plump, grilled meat melts softly in your mouth, blending perfectly with the rice that has been infused with the sweet and savory sauce. It is said to have been created by Tan kichi Ueno, who ran a rice shop in Miyajimaguchi. Inspired by the 'anago-don' eaten by local fishermen, he devised this dish by placing the eel over rice cooked with soy sauce flavored with eel scraps. It began being sold as an ekiben at Miyajimaguchi Station in 1901 (Meiji 34). The area around Aki's Miyajima is a prime fishing ground for conger eel, and its deliciousness was even recorded in the Edo-period text 'Geihan Tsūshi'. This is a quintessential Hiroshima dish that gained fame alongside travels on the Sanyo Main Line. Being an ekiben, it is designed to remain delicious even when cold.
Record it after reading
