Read the article: Wind-Dried Conger Eel
Ginza Kasuga
Takao Shimada
Wind-Dried Conger Eel
This is an appetizer course. All the fish are salted and lightly wind-dried. For the vegetables, we tried combining dried vegetables with vegetables…
Ginza Kasuga
Takao Shimada
This is an appetizer course. All the fish are salted and lightly wind-dried. For the vegetables, we tried combining dried vegetables with vegetables…
This is starter three (Kaminoseki, Shimonoseki). We use conger eel caught near Itsukushima Shrine.
Hideo Kase
This is a simmered assortment. For the conger eel azuma-maki, we wrap dried gourd strips around the conger eel about twice, tuck the ends in with…
Hotel Nikko Tokyo Japanese Restaurant "Sakura"
Shinji Kajiwara
This is the vinegared dish. For the smoked conger eel wrapped in greens: I smoke the conger eel (anago) slowly for about forty minutes, taking the…
Ome, Kanpo no Yado Ome
For the conger eel hōsho-maki, since daikon alone would look too plain and white, carrot is also wrapped around the outside for better balance with…
Odawara SAKANA CUISINE RYŌ
For the anago matsukawa tofu, the conger eel is grilled with tare sauce (tare-yaki), trimmed to match the length of the tofu, and quartered…
Hotel Emion Tokyo Bay Japanese Restaurant Kai
This is the grilled course. Alongside the ainame ro-yaki and conger eel naruto-maki, though not on the menu, I also skewer crab shinjo and hosta…
Chefs Association
Yoshiaki Sato
These are the fried courses. For the tree-ring fried conger eel, by the time December comes around, the area where I live loses its color and takes…
For the hot dish course, the conger eel tsuto (straw-bundle) roll: simmer the conger eel until tender, bind it with fish paste as a binder, and roll…
Shuzenji Arai Ryokan
This is a deep-fried course. The conger eel tōji-age is rolled yawata-maki style, wrapped in two or three layers of flat yuba, and deep-fried. The…
Yoshiharu Kasai
This is the deep-fried course. For the anago and summer vegetables with black vinegar glaze, pouring the black vinegar glaze over them makes for a…
Mukojima/Chiyoda restaurant
This is the sashimi course. For the live conger eel (anago) thin-sliced sashimi, we dispatch the conger eel, run the knife around it just below the…
Tokyo Airport Restaurant
Shibaura Kaiseki "Peony"
The conger eel head in the sweet-simmered dish carries the idea that 'this sweet-simmered stock is based on bonito dashi, but I also use dashi drawn…
Otemachi KKR Hotel Tokyo
A small palate-settling course. This too is a dish normally served at the restaurant. As it is cherry-blossom season, a hairpin-shaped garnish pick…
Japanese Cuisine Yoshimura
This is a hot dish. Since the flavorful stock used to steam-simmer the conger eel net-and-rope steam will be used again later, we strain it and set…
For the conger eel and butterbur roll koromo-age, battered and deep-fried, conger eel is rolled together with butterbur. For the maki-grade prawn…
Uenoikenohata Kaien-tei
Shiki Yuzen Edo
This is the grilled-fish course. For the mock conger eel Yanagawa, the conger eel is first rinsed and gently simmered until tender. The eggplant is…
For the okoze yamabuki-ni, the okoze is coated in egg yolk; while it doesn't go as far as a full wax-finish grill, I think it comes out beautifully…
For the conger eel snow mountain, daikon radish forms the base, and conger eel together with a meringue "foam snow" create the snow-mountain effect…
The rice course is warm anago (conger eel) sushi. Since it's also the cold season and cold sushi isn't very well received, I made it warm, at about…
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