Food · Fermented foods
Anago (Conger Eel)
あなご (Anago)
Also known as: Anago, Conger eel, Conger myriaster, 穴子, Edomae anago
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| 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.
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Classification
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Product applications
Functions
Regulatory tags
Origin
Common OEM product categories
Finished-product categories where Japanese OEM manufacturers commonly formulate with this ingredient.
- Pre-cooked anago retail (vacuum-pack, frozen)
- Anago-meshi retail (Hiroshima specialty)
- Sushi-grade anago supply
Ingredient profile
Conger myriaster sea eel, distinct from unagi freshwater eel.
OEM applications
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. |
Market reference formulations
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.
Seasonality & supply calendar
- Harvest months
- May – September
- Peak supply
- June – August (peak fat for unagi-style preparations)
- Off-season
- October – April (lean / lower-grade)
Source: 水産庁. Tokyo Bay / Setouchi inland sea / Tsushima Strait are major fishing grounds.
Alternative ingredients
Related ingredients commonly evaluated as substitutes.
Quick answers
- What is Anago (Conger Eel)?
- 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.
- What is the regulatory status of Anago (Conger Eel) 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.
- What products typically use Anago (Conger Eel)?
- Pre-cooked anago retail (vacuum-pack, frozen) / Anago-meshi retail (Hiroshima specialty) / Sushi-grade anago supply
- Where does Anago (Conger Eel) come from?
- Conger eel (Conger myriaster); harvested in Japanese coastal waters; principal fishery regions Tokyo Bay (Edomae anago heritage), Seto Inland Sea (Hiroshima, Hyogo Akashi)
- What is the INCI / JSCI labeling name for Anago (Conger Eel)?
- JSCI: あなご
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References
- 文部科学省 (Ministry of Education, Culture, Sports, Science and Technology) 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.