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Japanese Eel Anago 淡路産穴子魚
Japanese Eel Anago 淡路産穴子魚
Japanese Eel Anago 淡路産穴子魚
Japanese Eel Anago 淡路産穴子魚
Japanese Eel Anago 淡路産穴子魚
Japanese Eel Anago 淡路産穴子魚
Japanese Eel Anago 淡路産穴子魚

Japanese Eel Anago 淡路産穴子魚

Regular price $16.19 Sale price $17.99 Unit price per

あなご 80g (淡路産)

自然豊かな淡路島の海は山から流れる豊富な栄養分がプランクトンを育て、そのプランクトンを食べるアナゴは旨味が濃く、焼き、煮つけ、とあらゆるお料理にお楽しみいただけます。少し炙ってからたれを付けて穴子丼にといかがでしょうか。

Anago is often simmered for sushi or deep-fried for tempura.  Anago are found in the Northwest Pacific, especially off the coasts of Japan where they make their homes in the sandy, muddy bottoms of the sea. They are frequently captured and cultured in Japan. 

Because anago is always cooked, it tastes very much like any other cooked barbecue fish. With the rice, which is usually a tad larger than other nigiri, it can feel very filling.  In shirayaki-style cooking, the eel is roasted without the "tare" sauce and seasoned only with salt, a cooking method ensuring that the genuine flavor of the eel is on show.

夏天是日本人愛吃鰻魚的日子,除了正統的鰻魚「Unagi」外, 以及是次的穴子「Anago」,也是鰻魚家族的重要成員。其實穴子又即是「星鰻」,雖然四季都食得到,但在立秋前後正是當造之時,特別肥美,別有一番滋味。

穴子的食法有很多,其中一款是穴子飯,做法有點像鰻魚飯,將烤好的穴子,沾上醬油和糖煮的汁,鋪排在飯面上,是不比鰻魚飯差的美食。穴子天婦羅本身是東京的庶民美食,平民版的粉漿會比較厚,做出濃厚的風味,再以海鹽、咖喱鹽及綠茶鹽帶出穴子本身的天然鮮味。