🍚 Anago Sushi

"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.