Anago or Japanese Conger Eel is a saltwater eel that spawns and lives in the sea. Simmered in a sweet soy sauce with Japanese sansho pepper, even the small bones are soft and delicious.
Best enjoyed warmed. Transfer to a bowl, heat it up in microwave oven or using the method below, and serve it over rice with the sauce as it is. (One can is recommended for two servings.)
Recommended heating method
If you take the time to warm it up in a hot water bath, you can enjoy the texture Kinoya has carefully designed.
Bring a pot of water to a boil. Turn off the heat of the boiling water and place the can in it for about 5 minutes. After 5 minutes, take it out carefully, being careful of the hot can, and open the lid before enjoying.
Ingredients: Japanese Conger eel, soy sauce, sugar, mirin, starch, agar, Japanese Sansho pepper (contains wheat and soybeans)
Net weight: 170g (solid amount 110g)