Wild Conger Eel (Anago)
穴子 | Japan | Conger myriaster

Origin
Wild-caught from Japan’s coastal waters, where anago is a staple in traditional Edomae sushi.

Why It’s Special
Anago is prized for its soft, delicate texture and naturally sweet, clean flavor. Lighter and more refined than unagi, it delivers a gentle, melt-in-your-mouth finish when prepared properly.

How to Enjoy (Read This)

• Best for: Nigiri or rice bowls (cooked) 
• Simple prep: Simmer gently, then finish with a light glaze or quick broil 
• Pro tip: Do not serve raw — traditional anago is always cooked to bring out its signature softness and sweetness 

Size / Format
Whole eel (cleaned, varies by catch)

Seasonality
Typically best in summer months