Anago Meshi
A delectable taste of Miyajima, Hiroshima - savory flavor and enticing aroma

About Anago Meshi

Anago Meshi (あなごめし, Anago meshi) is a traditional local dish from Hiroshima Prefecture, originating in Miyajima. It was first introduced as an ekiben (station bento) near Miyajimaguchi Station in 1901, following the opening of the Sanyo Railway.

This dish features grilled conger eel (Anago) cut into slices and beautifully arranged over rice cooked in dashi broth. Anago Meshi is celebrated for its fragrant aroma and rich, umami flavor.

The main ingredient, Anago, contains less fat than eel (unagi), making it lighter in taste. It is rich in vitamin A, which is believed to help prevent summer fatigue and relieve tired eyes. The swift currents around the Ono Seto near Miyajima produce top-quality Anago, known as "Seto no Anago," which is prized for its delicate texture and excellent flavor.

While Anago Meshi can be enjoyed throughout the year, it is especially delicious from July to August or in November when the Anago is at its richest. It is a popular choice for meals or souvenirs while visiting Miyajima, and over time has become a famous specialty of Hiroshima enjoyed across Japan.

Pair this dish with Hiroshima's locally brewed sake for an elevated experience. Full-bodied junmai sake enhances the umami richness of Anago, while the crisp acidity of ginjo sake complements the tender, fatty eel. If you're visiting Miyajima, don't miss the chance to savor the tradition of Anago Meshi paired with the perfect local sake.

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