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  7. Anago Meshi (Rice with Conger Eel)

Anago Meshi (Rice with Conger Eel) ｜ Our Regional Cuisines

  • Hiroshima Prefecture

    Anago Meshi (Rice with Conger Eel)

Anago Meshi (Rice with Conger Eel)

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  • Anago Meshi (Rice with Conger Eel)

  • Main lore areas

    Miyajima Town, Hatsukaichi City , Hiroshima City

  • Main ingredients used

    Conger eel, Rice, Soy sauce, Mirin (=sweet rice wine)

  • History/origin/related events

    Grilled conger eel is cut into smaller pieces and placed on top of warm rice cooked with dashi (=Japanese soup stock). Sometimes, the conger eel is steamed. Conger eels are caught in Miyajima Town and Hiroshima city and the local people have been eating them over a long time. "Geihan Tsushi," a geographical journal written during the Bunsei era of the Edo period by the Hiroshima Domain in Aki Province, describes conger eels along with "mebaru" (=Japanese red seaperch), and smelt as delicious fish from the region. The currents around Ono Seto of Hatsukaichi city are swift, making conger eels caught in this region fatty, flavorful, soft, and delicious. The eels caught here are referred to as "Anago from Seto." Conger eels are less fatty than unagi eel and are rich in vitamin A. People like to eat it during the hot summer to relieve fatigue or for treating tired eyes. It is a popular ingredient used in a variety of local dishes. Conger eels hide in "ana" (=holes) and between rocks during the daytime. They come out after it becomes dark and there is a lot of unknown facts about them, including where they lay their fish eggs and what they eat. This is why it is not possible to use aquaculture to raise them. "Anago meshi" is said to have been born in Meiji 34, four years after the opening of the Sanyo Railway. It was first sold as "ekiben" (=bento sold at major Japanese train stations) at Miyajimaguchi train station, the entrance to Miyajima. In the 1950s, it was a popular bento purchased by tourists and students on school excursions, who arrived in large numbers using sightseeing buses. After that, restaurants in Miyajima began to serve "anago meshi" and souvenir shops also began to sell it, making it a specialty of Miyajima.

  • Opportunities and times of eating habits

    "Anago meshi" is eaten throughout the year but it is particularly delicious in July to August and in November, when the fish are most fatty. It began as an "ekiben" (=bento sold at major Japanese train stations) but is now a local specialty served at local restaurants in Miyajima and sold at souvenir shops.

  • How to eat

    The entrails and inner bones of the conger eel are removed, and the fish is dipped in a sauce made with soy sauce, mirin (=sweet rice wine), and sake, and then grilled. Cut pieces of grilled conger eel are placed on top of warm rice cooked with dashi (=Japanese soup stock). Shredded nori (=dried seaweed) can be topped if desired. Conger eel is used for a variety of dishes such as rolled sushi, barazushi, teriyaki, shirayaki (grilled without a sauce), tempura, simmered dishes, miso soup, shabu-shabu, zoni, and chawanmushi. Some regions eat it as sashimi.

  • Efforts for Preservation and Succession

    (Outline of the traditions, the preservation society, social media use, modern approaches to commercialization)
    "Anago meshi" is served at restaurants in Miyajima and the way that it is prepared is different depending on the person who makes it. People visiting Miyajima like to eat it or purchase it as souvenirs. Some people order it to be sent to their homes. It is also served as part of local school lunch menus.

RECIPE

Ingredients (4 servings)

  • Rice 480g (3 cups)
  • Kombu (=kelp) for making dashi (=Japanese soup stock) 10 cm square
  • Conger eel 4
  • Ginger pickled in sugared vinegar 40g
  • Shredded nori (=dried seaweed) A little
  • [Seasoning A] Soy sauce 1 tbsp.
  • [Seasoning A] Sake 1 tbsp.
  • [Seasoning A] Salt 1／2 tsp.
  • [Seasoning B] Soy sauce 3 tbsp.
  • [Seasoning B] Sake 3 tbsp.
  • [Seasoning B] Mirin (=sweet rice wine) 3 tbsp.

How to cook

  • 1. Wash the rice and cook with kombu (=kelp) for making dashi (=Japanese soup stock), which has been cleaned, and the ingredients for [Seasoning A].

  • 2. Remove the entrails and inner bones of the conger eel and dip them in the ingredients for [Seasoning B]. Grill the fish.

  • 3. Place the cooked rice in a bowl and put 3cm pieces of grilled conger eel on top. Pour the remainder of [Seasoning B] on top of the ingredients.

  • 4. Garnish with ginger pickled in sugared vinegar and shredded nori (=dried seaweed).

provider : Hiroshima Prefecture Council of Dietary Improvement Promoters

Recipes vary depending on the region and home.

Contact

Food Cultures Office, Overseas Market Development and Food Cultures Division, Food Industry Affairs Bureau, Ministry of Agriculture, Forestry and Fisheries

Tel:+81-3-3502-5516

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