Awaji Island conger eel rice, preparation and preparation of conger eel

Thank you very much for visiting Uzu no Oka Restaurant with a spectacular view.
Today, we started using it in the morning for "Awaji Island Anago Meshi" (Awaji Island conger eel rice), which is on the menu at the restaurant.
Prepared and prepared Awaji Island conger eel.



First, open the conger eel with a knife and pour boiling water on the skin to remove the sludge that makes the conger eel smell.
The fish is removed with a knife, lightly shaved off the middle bone, and simmered in a sweet and spicy broth.

Anago (conger eel) caught on Awaji Island are caught from early summer to autumn, when they are about to spawn, and they have a big appetite.
This is the time of year when the taste of the fish itself is at its best. Lightly simmered in a special broth to make it tender.
Please try the anago-meshi.
We look forward to welcoming many more customers tomorrow.