Conger dishes

The season for conger eel, which has been popular in Nakatsu since ancient times, is three times a year: summer, autumn, and winter. From being served raw with a gentle texture, tempura, bowls, shumai and shabu-shabu have a charm that cannot be fully tasted at once. Conger is a beauty food with plenty of high-quality protein, vitamins, and minerals, and it also contains vitamin A, which prevents aging of blood vessels and skin, and vitamin B2, which helps metabolism of lipids. Furthermore, the skin of conger also contains a lot of collagen. One of the techniques that maximizes the appeal of conger is called “bone cutting”. The bone-cut conger eel meat can be eaten deliciously whole together with the bones.