Tsushima Golden Anago

Introducing Dishes Made with Tsushima Golden Anago "TOMIN FROZEN"

With the concept of "as fresh as the moment it was caught," Tsushima Golden Anago is highly acclaimed in restaurants worldwide. We present dishes that bring out the full flavor of this delicacy.

Shirayaki of Wild-Caught Anago: Enhancing the Natural Flavor

Shirayaki of wild-caught anago is a luxurious dish that allows you to enjoy the simplicity of fresh anago. Carefully processed wild-caught anago from the coastal waters of Tsushima is grilled over charcoal or a grill, resulting in a crispy exterior and a soft, tender interior. Simply adding a touch of salt or wasabi soy sauce enfolds the natural sweetness and umami of the anago on your tongue.
Low in fat yet rich in nutrients, it can be enjoyed in various ways, such as as an accompaniment to sake, in sushi, or as ochazuke (tea over rice). Shirayaki, embodying the aesthetics of Japanese cuisine, is a dish that captivates gourmets both in Japan and abroad. Please take the opportunity to savor its delicate flavors.

The King of Tempura:<br> Wild-Caught Anago – The Essence of Japanese Cuisine

Tempura made with exceptionally fresh wild-caught anago is one of the premium dishes that symbolizes Japanese cuisine. Carefully processed and fried wild-caught anago from the coastal waters of Tsushima brings out the perfect balance of umami and fat. With a crispy, aromatic exterior and a soft, fluffy interior, the exceptional flavor born from its freshness has been cherished from the Edo period to the present day. Enjoy it simply with tempura dipping sauce or salt to fully savor the natural umami of the anago. This dish, popular among visitors to Japan from overseas, is perfect for experiencing the depth of Japanese cuisine.
Experience the culinary culture of Japan with tempura made from wild-caught Anago, showcasing exceptional freshness and refined technique.

Simmered Anago (Ni-Anago): A Benchmark of a Sushi Chef’s Skill

Simmered Anago: A dish that embodies the sushi chef's skill and dedication to quality ingredients. Among them, simmered anago made from wild-caught true anago from Tsushima, known as "Tsushima Golden Anago," is highly acclaimed by professionals in the field. Freshly prepared filleted Anago, processed with the 'TOMIN' freezing technology to maintain maximum freshness, retains its freshness even after thawing. Simmered in a special sauce, it achieves a tender and fluffy texture. Each piece, bursting with umami and aroma, is a dish that symbolizes the prestige of a sushi restaurant. Simmered Anago made from Tsushima Golden Anago offers consistent quality and exceptional flavor.

Freshness is Key for Anago Hot Pot Dishes

Anago is low in fat and characterized by its light, delicate flavor, making it an excellent match for hot pot dishes. The longer it simmers, the more the umami of the anago blends into the soup, enhancing the flavor of the broth. Using especially fresh Anago ensures there is no unwanted odor, accentuates its refined flavor, and makes it perfect for hot pot dishes. Why not brighten your winter table with a dish that brings out the best of its ingredients?

Anago Sashimi

Anago sashimi is a rare delicacy, prized for its delicate sweetness and pleasantly firm texture. Like eel, anago contains toxins in its blood, but with proper blood removal and ikejime processing, it can be safely enjoyed as sashimi. The toxin in eel blood, 'Ichthyotoxin,' is neutralized by heat, which is why eel is primarily served as kabayaki or shirayaki. On the other hand, anago can be served as sashimi if properly bled to remove any odor and its freshness is maintained. Its thin, translucent slices and firm texture resemble fugu sashimi (tessa), allowing you to savor the elegance unique to Japanese cuisine. Anago sashimi offers a light taste and refined umami that spreads across the palate. Experience this luxurious dish that symbolizes the essence of Japanese washoku culture.