Conger eel – with deep-fried crunchy bones – in Tokyo – The Guardian

Conger eel – with deep-fried crunchy bones – in Tokyo
The Guardian
Unagi, or freshwater eel, is so popular a dish in Japan that stocks are in serious decline. On the other hand anago – the more subtly flavoured saltwater eel – is rarely seen on Tokyo menus. The rich flavour of unagi comes from its oily skin and flesh

Source: tokyo – Google News

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