長崎県·海鮮
Tsushima Anago (Conger Eel)
The sea of Tsushima is a treasure trove of high-quality conger eel. Wild conger eel caught in the nearby waters is prized for its thick, fatty, and plump, tender flesh. Because they grow freely in the nutrient-rich currents of the Tsushima Sea, they accumulate deep umami in their meat. The charm lies in how the dish presents entirely different faces depending on the cooking method: softly simmered (ni-anago), crispy on the outside and melting on the inside (tempura), or fragrant and charred (shira-yaki). When served as an eel bowl (anago-don) or sushi, you can fully savor its sweetness and umami. With a refined sweetness that melts in your mouth, please try this exquisite seafood nurtured by Tsushima, the island of the border.
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