Local specialties
Anago Meshi
- 34Hiroshima
Your tasting map
- 34Hiroshima
Dish log
A Miyajima specialty in which kabayaki-grilled anago (conger eel) is laid over rice cooked in dashi.
Dish profile
About this dish
- Main ingredients
- anago (conger eel), rice (cooked in dashi), soy sauce, mirin, sake, shredded nori to taste
- History and origin
- Anago has long been eaten in Miyajima Town and Hiroshima City, and it is described in a gazetteer of the Hiroshima domain from the Edo period. It is said to have begun when it was sold as an ekiben (station bento) near Miyajimaguchi Station in 1901 (Meiji 34), and in the Showa 30s (1955-1964) it became known as a "basu-ben" (bus bento) for sightseeing buses.
- When it is eaten
- It is eaten year-round, and anago is considered delicious in July-August and in November, when it is fatty. It is also eaten as a meal on worship visits to Miyajima and as a souvenir.
- How it is eaten
- Anago grilled kabayaki-style while basting with soy sauce, mirin and sake is cut into diagonal slices and laid over rice cooked in dashi. Shredded nori is added on top to taste.
Sources
- あなご飯 広島県 | うちの郷土料理：農林水産省 · Ministry of Agriculture · Source checked 2026-10-12
Recipes vary by region and household. This is not ingredient, allergy, or dietary guidance for a specific restaurant.
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- VegetarianNo direct clue found (this does not mean suitable)
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- HalalNo direct clue found (this does not mean suitable)
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- Gluten-freeNo direct clue found (this does not mean suitable)
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Shows whether pork or alcohol (mirin or sake) appears in the dish name or editorial description. No clue does not confirm absence or religious suitability.
- PorkPork: no direct clue found (absence is not confirmed)
- Alcohol (mirin / sake)Alcohol (mirin / sake): no direct clue found (absence is not confirmed)
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- SpicinessNot confirmed by the dish information.
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