nomes e fotos de comidas japonêsas - Pesquisa Google
Anago: Salt water eel, a.k.a. conger eel. Salt water eel is less fleshy and rich than fresh water eel (unagi), but “richness” is a relative term: As apple lovers enjoy different varieties of apples, eel fanciers welcome both types. Eel is not served raw, but is pre-boiled and then freshly grilled prior to serving. In Japan, each restaurant is judged by its anago, since the recipe each uses to steam, boil, marinate and grill differs.
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