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.
