Anago (アナゴ) is the Japanese term for saltwater eel (conger).
Anago (穴子, アナゴ) is the Japanese word for salt-water eels, normally referring to ma-anago (Conger myriaster). Ma-anago are used as a seafood dish in Japan. They are often simmered (sushi) or deep-fried (tempura), compared to unagi (freshwater eels) which are usually barbecued with a sauce (蒲焼 kabayaki). Anago is also slightly less rich and oily than unagi. Anago has a very soft texture and sweet taste.
Kanji: 穴子
Kana: アナゴ
Romaji: anago
Anago (穴子, アナゴ) is the Japanese word for salt-water eels, normally referring to ma-anago (Conger myriaster). Ma-anago are used as a seafood dish in Japan. They are often simmered (sushi) or deep-fried (tempura), compared to unagi (freshwater eels) which are usually barbecued with a sauce (蒲焼 kabayaki). Anago is also slightly less rich and oily than unagi. Anago has a very soft texture and sweet taste.
Kanji: 穴子
Kana: アナゴ
Romaji: anago
