Anago-meshi (Grilled conger eel over rice)
Miyajima-born grilled conger eel over rice, rich with savory flavor and aroma

About Anago-meshi (Grilled conger eel over rice)

Anago-meshi is a local specialty of Hiroshima said to have originated on Miyajima. It is believed to have first been sold as a station bento near Miyajimaguchi Station, the gateway to Miyajima, following the opening of the Sanyo Railway in 1901. The dish consists of kabayaki-style grilled conger eel, sliced on the diagonal and arranged over rice cooked in dashi. Its signature qualities are its savory flavor and fragrant, lightly charred aroma.

The main ingredient, conger eel, is leaner and milder in flavor than freshwater eel. It is rich in vitamin A and is traditionally said to help prevent summer fatigue and ease eye strain. The currents in the Ono Seto Strait near Miyajima are strong, and conger eel caught in the area is known for its rich flavor and tender texture. It is often called “Seto conger eel.”

Anago-meshi is enjoyed throughout the year, though it is said to be especially delicious from July to August and in November, when the eel is fattier. It is popular as a meal or souvenir for visitors to Miyajima and is now widely known across Japan as a Hiroshima specialty.

Hiroshima sake pairs well with this dish. Mellow, full-bodied junmai sake brings out the eel’s savory flavor, while ginjo sake with refreshing acidity complements its richness. When visiting Miyajima, try pairing this traditional dish with local sake.

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