Anago (saltwater conger eel) is the less-fatty, seafaring brother of the more well-known unagi, or freshwater eel. It’s also significantly less rare, with unagi hovering on the endangered species list for years, making anago a more regular menu item. As the fish is native to Tokyo Bay, it has made its way into local cuisine in various guises, enjoyed for its clean, delicate taste. Both anago tempura and simmered anago as a sushi topping are considered Tokyo specialities, but anago is also commonly served in preparations similar to unagi: either with a sweet-savoury kabayaki sauce, or in a plainly grilled style known as shirayaki.<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"class_list":["post-456","post","type-post","status-publish","format-standard","hentry","category-news"],"yoast_head":"\n