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Tag: Anago

Anago nigiri made during practice at a Michelin starred sushi restaurant.

Anago Sushi Recipe

Explore the authentic Anago Edomae Sushi recipe from The Japanese Food Lab, featuring traditional techniques for preparing and serving Japanese sea eel.

Anago, eel, Michelin, Nigiri, sashimi, Sushi, 穴子
The left over spines and heads of eels used to make sauce.

Anago Tare Sweet Sauce recipe

Discover the secret behind the delectable sweet sauce for unagi or anago sushi with this recipe, perfect for brushing over sushi or drizzling onto eel rice bowls.

Anago, eel, japan, Japanese, sea eel, Sushi, tare, Unagi
A freshly filleted sea eel with the organs and innards still attached.

Simmered Japanese Anago Recipe

Dive into the world of Anago with this simmered Japanese Sea Eel recipe, showcasing the delicate texture and unique flavor of this ocean-dwelling eel.

Anago, Ikejime, japanese food, Recipe, sea eel, Sushi, Unagi, 穴子
Inserting a wire through the spinal cord of an eel using the ikejime method.

What is Ikejime 活け締め

What is Ikejime? Ikejime (Ikejime/活け締め;Ikijime/活き締め) is a technique for killing fish that was developed in Japan specifically designed to preserve … More

ageing fish, Anago, ATP, dry ageing, eel, Ikejime, inosinic acid, needle, rigor mortis, sea eel, 活け〆, 活け締め

Unadon Recipe

Unadon Recipe: Learn to grill freshwater eel for a traditional Japanese dish. Explore cultural significance, sauce secrets, and unique cooking methods.

Anago, eel, featured, grill, Japanese, Japanese Recipe, Soy Sauce, unadon, Unagi, unagi-don, 鰻丼
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