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Salt Water Eel (Anago) 日本星鰻

Salt Water Eel (Anago) 日本星鰻

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アナゴ

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.

星鰻又稱穴子,屬於海鰻魚的一種。星鰻的油脂比較少、味道也比較清淡,肉質軟嫩細緻,料理方式多樣,是日式料理不可或缺的食材

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。

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