🐟 Yaki Anago (Grilled Freshwater eel)

Grilled conger eel, known as "yaki anago," is a dish where open-cut (freshwater eel) conger eel is skewered and grilled. Harima-nada, which boasts one of the highest catches of conger eel in the country, is a suitable fishing ground for conger eel due to the abundant nutrients flowing in from many rivers and the rich feeding environment influenced by the topography and tidal currents. The conger eel consumed in this region is Maanago, known for its tender flesh and rich flavor, making it highly popular. Grilled conger eel is said to have originated in 1905 (Meiji 38) when the first-generation owner of a long-established store in Takasago City, who returned from the Russo-Japanese War, started preparing it. While conger eel is more beloved by people in Hyogo Prefecture than eel, in recent years, due to environmental changes, land reclamation, overfishing, etc., the catch has declined. As a result, there is often a reliance on imports from Korea and China, and locally sourced grilled conger eel is less commonly found in stores. Nevertheless, it remains a local specialty indispensable for various events among the local community. Besides eating it directly from the skewer, it is often used as an ingredient in home cooking, such as rolled sushi and chirashi sushi.