Anagomeshi: Hiroshima's Conger Eel Rice Dish

Anagomeshi pairs simmered saltwater conger eel (anago) with soy-seasoned rice, and it's closely associated with Miyajima island and the wider Hiroshima coastline, where anago has historically been caught. It's a distinct regional dish rather than a regional variant of a nationwide standard, built around a different fish with its own flavor and texture from the freshwater eel most visitors already know.

Anago is milder and leaner than unagi (freshwater eel), with a flakier texture, and it's typically simmered gently rather than heavily glazed and grilled over charcoal the way unagi usually is. The two are easy to confuse by name alone, but they come from different fish with genuinely different flavor profiles. Anagomeshi is commonly sold as a bento, making it a practical option for train travel through the region.