anago nigiri

Anago nigiri is a sushi preparation in which cooked conger eel rests on a portion of vinegared rice. Anago is a marine eel, distinct from freshwater unagi. In the Tokyo-style preparation, the fish is cleaned, filleted and gently simmered. Its soft flesh is placed on the rice and brushed with tsume, a concentrated sauce made from eel stock.^[1]

The preparation is associated with Edomae sushi and the seafood of Tokyo Bay. Anago has a mild flavor, and the sauce provides sweetness and savory depth alongside the vinegared rice. Although summer is its traditional season, fish supplied from different regions makes anago sushi available throughout the year.^[1]