anago nigiri

Japan · East Asia

Short description: This nigiri style pairs vinegared rice with soft cooked sea eel, usually brushed with a glossy sweet-savory sauce.
Ingredients: Sushi rice, cooked sea eel, sweet-savory tare, rice vinegar, sugar, salt, and wasabi.
Cultural note: At sushi counters, cooked sea eel offers a gentle, sauced contrast to raw fish pieces and is often served warm or lightly torched.
Common misconception: It is not the same as freshwater eel; this version uses sea eel and is usually milder.

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