Sea Eel · 穴子 (あなご)
Simmered and glazed with sweet sauce. Delicate, fluffy, and melt-in-your-mouth — a cornerstone of Edo-mae sushi.
A sushi shop is judged by its tsume — the dark glaze simmered from anago bones. Some Edo-mae counters have kept the same pot going for decades, topped up daily like a perpetual stew.
Category: other · Season: summer (peak Jun, Jul, Aug) · Origin: Tokyo Bay, Japan
Preparations
Nigiri 握り · Sashimi 刺身 · Temaki 手卷