SpotAnago of Hiroshima

The Seto Inland Sea coast also provides delicious anago which is taken around Miyajima. Prime, and tender, this high quality anago, or conger eel, from Miyajima is found year-round in tempura, sashimi, and chawanmushi, or pot steamed hotch-potch. Since the Meiji Era, its been made into ekiben (bentos or traditional boxed lunches offered at ekis or stations throughout the country). Anago mixed with sauce and rice to become 'anago rice' - a must try!

Anago of Hiroshima

Access
Address

Hiroshima-ken

住所

広島県

TEL

082-247-6738

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