# Anago Sushi ｜ Our Regional Cuisines

**Cuisine Name**: Anago Sushi

**Region**: Our Regional Cuisines

## Main Lore Areas
Around Tokyo Bay Area

## Main Ingredients Used
Conger eel, white rice, sweet vinegar, soy sauce, mirin (sweet rice wine)

## History, Origin, and Related Events
"Anago sushi" is a type of sushi where eel, simmered and cut into a fillet, is placed on top of vinegared rice and brushed with a sauce called "tsume." During the Edo period, Tokyo Bay was an excellent environment for fish farming due to nutrient-rich water flowing in from various rivers. Congruent with Edo's culinary culture, which included sushi and tempura dishes featuring fish like horse mackerel and flathead grey mullet, the eel, particularly in late spring and summer, was widely enjoyed. It held a special place as a staple topping in "Edomae-zushi", a form of Edo-style sushi. Eel was considered a key indicator of the quality of a sushi restaurant, as its freshness was crucial. And the meticulous process of thoroughly removing the sliminess, carefully simmering, and skillfully crafting the tsume (sauce), which are distinctive features of anago, was indeed a technique achievable only by sushi artisans.In the present day, the variety of fish available in Tokyo Bay is limited, and their numbers have been declining. Despite these challenges, anago continues to be caught in Tokyo Bay and is highly esteemed, receiving acclaim as a top-quality ingredient nationwide. While its appearance is similar to that of freshwater eel (unagi), anago is characterized by its mild yet sophisticated flavor. The harmonious blend of vinegared rice, the eel's flesh, and the tsume sauce creates a captivating dish that delights those who indulge in its charms.

## Opportunities and Times of Eating Habits
While traditionally considered in season during July and August, advances in distribution technology have enabled eel to be transported from various regions across the country, making it available and enjoyed throughout the year.

## How to Eat
To prepare live eel, it is first cut and then filleted. The surface is thoroughly cleaned by rubbing with salt and hot water to remove the sliminess and prevent any unpleasant odor. After that, it is simmered over low heat with sake, sugar, and soy sauce, and then cut into suitable-sized pieces. The head and bones of the eel are simmered to create a broth, which is then seasoned and reduced to make the tsume (sauce). The sushi rice is molded, the eel is placed on top, and the tsume is brushed over it to complete the dish.

## Efforts for Preservation and Succession
(Outline of the traditions, the preservation society, social media use, modern approaches to commercialization)A must-have item in Edomae-zushi. You can find it not only in traditional sushiya (sushi restaurants) but also in sushi chain stores and supermarket sushi sections. In the downtown area, places like Yanaka's "Sushi no Ike," which has preserved its original flavor since its establishment, and Nihonbashi's "Tamai," founded by skilled Edomae-zushi artisans, continue to offer traditional Edomae-style eel sushi.

## Ingredients
- Grilled Conger eel: 1 piece
- Sake: 1 tbsp
- Green Shiso (Ooba): 4 leaves
- Rice (warm): approximately 250g
- Sichuan pepper (Sansho): 1.25ml
- [A] Sugar: 2.5ml
- [A] Salt: a pinch
- [A] Vinegar: 15ml

## Recipe
1. 1. Sprinkle sake over the grilled eel, lightly cover with plastic wrap, and heat in a 600W microwave for about 1 minute.
2. 2. Shred the perilla leaves.
3. 3. In a bowl or similar container, combine all ingredients from [A].
4. 4. Add rice, shredded perilla leaves, and the mixture from [A], then mix well.
5. 5. Place plastic wrap on a flat surface, lay the grilled eel with the skin side up, and place the mixture from step 4 on top. Roll tightly and let it sit for a few minutes to shape.
6. 6. While still wrapped in plastic wrap, cut into 2cm-wide slices. Remove the wrap when serving on a plate. Sprinkle Sichuan pepper on top, and it's ready to enjoy.

## Provider Information
Recipes vary depending on the region and home.

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