Monthly Archives: October 2018

Single piece of anago, or saltwater eel, nigiri

Food Spotlight: Anago and Unagi

For thousands of years, eel has been an important part of Japanese cuisine. There are two main types of eel: saltwater, or anago, and freshwater, or unagi. While they are both eels, unagi and anago have very different tastes and textures. Unagi is the richer and more flavorful of the two and is full of umami; we serve it at SUGARFISH and are working on a hand roll for KazuNori.  When our team travels to Japan, one of Nozawa’s absolute […]

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