高知県·郷土料理
Susaki's Conger Eel Cuisine
Serving conger eel—feared as the 'gangster of the sea'—casually at the dining table: that is the food culture of Susaki. While regions that eat conger eel are limited nationwide, it has been a familiar soul food for the citizens of Susaki since ancient times. The way the bones are structured is so unique that it takes years of training just to learn how to fillet it, but the white flesh is plump and elastic, and the skin is thick with gelatinous collagen. We enjoy every part of it through dishes like tataki, karaage, nikogori (aspic), and sukiyaki. Among these, tataki and karaage are staple menu items in local izakayas. You will surely be surprised by its flavorful, nutritious taste, which belies its powerful appearance.
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