6 pcs a pack. Ready to eat.
Background:
Boiled conger eel is a popular dish in Japanese cuisine, known for its delicate flavor and melt-in-your-mouth texture. Anago has a long, snake-like body that can grow up to 3 feet long. It has silver-gray skin with a white belly. When boiled, the flesh turns white and flaky. Anago is typically cleaned, gutted, and then boiled in a dashi broth made with kombu (kelp) and bonito flakes. It is considered a delicacy and is often served at special occasions.
Flavor:
Anago has a mild, slightly sweet flavor with a hint of the sea. The flesh is very tender and melts in your mouth. It is often served with a sweet or savory sauce.
Boiled conger eel is commonly served over rice, as nigiri sushi, or in donburi bowls. It can also be used in soups, stews, and other dishes.
Suggested Pairing:
Junmai Ginjo is made with high-quality rice and a low percentage of added alcohol. It has a delicate flavor profile with floral and fruity notes that can pair well with anago.
If you're looking for a more premium sake, Daiginjo is an excellent choice. It is made with the finest rice and has a complex flavor profile with notes of melon, pear, and spice.
Koshu is a type of sake is made from grapes instead of rice. It has a light, dry flavor that can be a good match for the sweetness of some anago preparations.
Pinot Gris is a light-bodied white wine with floral and citrus notes that can complement the delicate flavor of anago without overpowering it.
Another good option is Sauvignon Blanc, with its crisp acidity and grassy aromas that can cut through the richness of the eel.
If you prefer a fuller-bodied white wine, Chardonnay can also work well, especially if it has been aged in oak barrels. The oaky notes can add complexity to the pairing.
P1,140
6 pcs a pack. Ready to eat.
Background:
Boiled conger eel is a popular dish in Japanese cuisine, known for its delicate flavor and melt-in-your-mouth texture. Anago has a long, snake-like body that can grow up to 3 feet long. It has silver-gray skin with a white belly. When boiled, the flesh turns white and flaky. Anago is typically cleaned, gutted, and then boiled in a dashi broth made with kombu (kelp) and bonito flakes. It is considered a delicacy and is often served at special occasions.
Flavor:
Anago has a mild, slightly sweet flavor with a hint of the sea. The flesh is very tender and melts in your mouth. It is often served with a sweet or savory sauce.
Boiled conger eel is commonly served over rice, as nigiri sushi, or in donburi bowls. It can also be used in soups, stews, and other dishes.
Suggested Pairing:
Junmai Ginjo is made with high-quality rice and a low percentage of added alcohol. It has a delicate flavor profile with floral and fruity notes that can pair well with anago.
If you're looking for a more premium sake, Daiginjo is an excellent choice. It is made with the finest rice and has a complex flavor profile with notes of melon, pear, and spice.
Koshu is a type of sake is made from grapes instead of rice. It has a light, dry flavor that can be a good match for the sweetness of some anago preparations.
Pinot Gris is a light-bodied white wine with floral and citrus notes that can complement the delicate flavor of anago without overpowering it.
Another good option is Sauvignon Blanc, with its crisp acidity and grassy aromas that can cut through the richness of the eel.
If you prefer a fuller-bodied white wine, Chardonnay can also work well, especially if it has been aged in oak barrels. The oaky notes can add complexity to the pairing.
Let our recommendations guide you to the ultimate culinary delight.
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