Anagomeshi

About Anagomeshi

Hiroshima's local dish “anagomeshi” is a traditional dish born in Miyajima. It is said that in Meiji 34 (1901), with the opening of the Sanyo Railway, it was sold as an ekiben near Miyajimaguchi Station, which is the gateway to Miyajima. This dish is made by cutting kabayaki conger eel and spreading it over rice cooked with broth, and is characterized by its aroma and umami.

Eel, which is the main ingredient, contains less fat than eels, has a light flavor, contains a lot of vitamin A, and is effective in preventing summer fatigue and eye fatigue. Also, the tide is fast in Ono Seto around Miyajima, and conger eel caught in this area has fat and excellent flavor and softness, and is called “Seto's conger eel.”

Anagomeshi is enjoyed throughout the year, but it is particularly delicious from July to August, or November when it is fatty. It is popular as a meal or souvenir when visiting Miyajima, and is now a specialty dish of Hiroshima that is widely known all over the country.

This dish goes well with sake from Hiroshima Prefecture. Mellow and rich junmaishu enhances the umami of conger eel, and ginjoshu, which has a refreshing acidity, harmonizes with fatty conger eel. By all means, when you visit Miyajima, enjoy pairing the traditional flavor “anagomeshi” with local sake.

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