Conger dishes
Fish representing Nakatsu, Oita prefectureConger dishes introduction
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.
Other information
Oita Other recommended dishes
Hitan-zushi
Oita
Sorakitamochi
Oita
Hyugadon
Oita
Ryukyu
Oita
Kabosu
Oita
Atsumeshi
Oita
Seafoodrelated dishes
Five-colored shellfish
Fukui
Cod soup
Toyama
Shijimi soup
Shimane
Miyazaki amberjack
Miyazaki
Three cups of fish (Aji)
Kagawa
Hotaruika
Ishikawa
Kind of food
Tenpura Sushi Ramen Seafood Soba & Udon Okonomiyaki & Takoyaki Bento & Onigiri Don dish Nabe dish Yakitori & Kusiyaki Meat dish Local cuisine