Anago and Unagi - What is the difference? Japanese Freshwater Eel Complete guide

When it comes to Japanese cuisine, eel is a delicacy that often piques curiosity, especially for those unfamiliar with its nuances. Two common types of eel found in Japanese cooking are anago and unagi. Both offer distinct flavors and textures, and they’re used in different culinary applications. Moreover, there are canned varieties of both, which offer a convenient alternative to fresh eel. Understanding these differences can enhance your appreciation of Japanese cuisine and help you make informed choices when cooking or dining out.

Anago vs. Unagi: What’s the Difference?

Anago (穴子) and unagi (鰻) are two types of eel that are frequently featured in Japanese dishes, but they come from different species and have unique characteristics.

Anago (Saltwater Eel)

Anago refers to the saltwater eel, particularly the species Conger myriaster. It’s typically found in the waters around Japan, and it is known for its delicate, mild flavor and softer, flakier texture compared to unagi. Anago has a lighter, more subtle taste that makes it well-suited for dishes that feature a delicate balance of flavors.

The preparation of anago often involves grilling or simmering it. In traditional Japanese cuisine, anago is frequently served over rice as part of a dish called anago donburi or as a topping for sushi. Because of its more delicate nature, it is commonly used in a variety of dishes where its flavor can shine without being overwhelmed by strong seasonings.

Unagi (Freshwater Eel)

Unagi refers to the freshwater eel, specifically the species Anguilla japonica. It is known for its richer, more robust flavor and firmer texture compared to anago. Unagi has a stronger taste that is often enhanced by the traditional preparation method of grilling and glazing with a sweet and savory sauce called kabayaki.

Unagi is a popular choice for dishes like unagi donburi, where the grilled eel is served over rice. It’s also commonly used in sushi and other Japanese dishes. The preparation of unagi often involves a meticulous process of cleaning, filleting, and grilling the eel to achieve the desired texture and flavor.

Canned Anago and Unagi

Canned varieties of both anago and unagi offer a convenient option for those who want to enjoy eel without the need for special preparation or access to fresh eel. Canned eel is typically pre-cooked and preserved in a sauce, which makes it easy to use in various recipes or simply enjoy straight from the can. However, there are some important differences and considerations between the canned versions of anago and unagi.

Canned Anago

Canned anago is less common than canned unagi but can be found in some specialty stores or online. The flavor profile of canned anago is generally mild and similar to its fresh counterpart, with a softer texture. When choosing canned anago, look for products that use high-quality ingredients and minimal additives to ensure the best taste and texture.

Canned Unagi

Canned unagi is more widely available and is often found in supermarkets and online. The canning process for unagi typically involves grilling the eel and then simmering it in a sweet soy-based sauce. This method preserves the rich, robust flavor of unagi and makes it a convenient option for a variety of dishes. Canned unagi can be used in place of fresh eel in recipes, and its versatility makes it a popular choice for quick meals.

Cooking and Using Canned Eel

Both canned anago and unagi can be used in a variety of dishes. Here are some popular ways to incorporate canned eel into your cooking:

1. Rice Dishes: Canned eel can be added to rice dishes such as donburi. Simply warm the canned eel, slice it if necessary, and place it over a bowl of steamed rice. You can add vegetables, pickles, or a sprinkle of sesame seeds for added flavor.

2. Sushi and Rolls: Canned eel can be used as a topping for sushi or incorporated into sushi rolls. The pre-cooked eel is easy to use and adds a rich, savory element to your sushi creations.

3. Noodle Dishes: Try adding canned eel to noodle dishes like soba or udon. The eel pairs well with the umami flavors of the broth and adds a satisfying protein component to the dish.

4. Salads and Wraps: Canned eel can be used in salads or wraps, providing a unique protein source that complements a variety of vegetables and dressings.

A traditional Japanese Delight

Understanding the differences between anago and unagi, as well as their canned varieties, can enhance your culinary experience with Japanese cuisine. Anago offers a milder, more delicate flavor and texture, making it ideal for dishes where subtlety is key. Unagi, with its rich and robust taste, is a favorite for those who enjoy a more pronounced eel flavor. Canned varieties of both types provide convenience and versatility, allowing you to enjoy the unique flavors of eel without the need for extensive preparation.

Whether you’re cooking at home or exploring Japanese dishes at a restaurant, knowing these distinctions will help you make informed choices and fully appreciate the diversity of eel in Japanese cuisine.