Food · Fermented foods
Anago (Conger Eel)
あなご (Anago)
Also known as: Anago, Conger eel, Conger myriaster, 穴子, Edomae anago
Looking for a Japanese supplier of Anago (Conger Eel)? Tell usAt a glance
| Category | Food |
|---|---|
| Japanese labeling name | あなご |
| Common Japanese notations | あなご, 穴子, アナゴ |
| Origin | Conger eel (Conger myriaster); harvested in Japanese coastal waters; principal fishery regions Tokyo Bay (Edomae anago heritage), Seto Inland Sea (Hiroshima, Hyogo Akashi) |
| Typical functions | Premium sushi topping — Edomae anago is iconic Tokyo sushi, Anago-don retail and foodservice signature, Tempura ingredient, Hiroshima anago-meshi (anago rice bowl) regional specialty |
| Regulatory status in Japan | Standard food labeling. Mollusc/fish allergen — distinct from unagi (freshwater eel) which is a designated allergen. Anago is not mandatory-disclosed but recommended. |
Anago (あなご / 穴子) — conger eel (Conger myriaster) — is a premium Japanese sushi and foodservice fish, distinct from unagi (freshwater eel). Tokyo Bay heritage produces Edomae anago, the iconic Tokyo sushi style. Hiroshima anago-meshi is a regional specialty. The OEM positioning is premium sushi and foodservice: as pre-cooked anago for sushi-grade supply, as anago-meshi retail, and as tempura/foodservice ingredient.
Classification
Tags below link to other ingredients sharing the same attribute, so you can pivot from one ingredient to its peers.
Product applications
Functions
Regulatory tags
Origin
Used in (typical product categories)
Finished-product categories that commonly include this ingredient in Japanese-market formulations.
- Pre-cooked anago retail (vacuum-pack, frozen)
- Anago-meshi retail (Hiroshima specialty)
- Sushi-grade anago supply
What it is
Conger myriaster sea eel, distinct from unagi freshwater eel.
Typical uses in Japanese products
Edomae sushi topping.
Anago-don.
Hiroshima anago-meshi.
Tempura.
For OEM: pre-cooked anago retail, anago-meshi production OEM, sushi-grade ingredient supply.
Regulatory classification in Japan
Standard food labeling. Distinct from unagi. Not a mandatory-disclosure allergen.
Regulatory classification in other markets
| EU | Imported as conger eel. Niche Japanese-cuisine specialty. |
|---|---|
| USA | Established Japanese-cuisine specialty channels. |
| China | Niche specialty positioning. |
| Korea | Korea has its own bungjangeo conger tradition. |
Example products
Example finished products will be added after verification of origin (Tokyo Bay Edomae / Seto / Hiroshima).
All brand names and product names referenced anywhere on this site are the property of their respective owners. Example entries are provided for informational purposes only and do not imply endorsement.
Related ingredients
Explore related ingredients
Used in similar product applications
Other ingredients commonly used in the same finished-product families.
Abura-age (Fried Thin Tofu)
油揚げ
Seasonings & saucesFermented foods
Agemaki (Jackknife Clam)
あげまき
Seasonings & saucesFermented foods
Ago Dashi (Flying Fish Stock)
あごだし
Seasonings & saucesFermented foods
Ahiru-niku (Domestic Duck)
あひる 肉
Seasonings & saucesFermented foods
Aigamo-niku (Hybrid Duck)
かも あいがも 肉
Seasonings & saucesFermented foods
Sharing similar functions
Ingredients that overlap on functional benefit tags.
From the same origin
Other ingredients that share an origin classification.
References
- MEXT Standard Tables of Food Composition — あなご 各形態
Last updated: 2026-04-28. Ingredient entries are reviewed at least annually against current regulatory listings.