Английская Википедия:Anago

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Шаблон:Short description Шаблон:For Шаблон:Refimprove Шаблон:Italic title Шаблон:Taxobox

Шаблон:Nihongo is the Japanese word for salt-water eels, normally referring to ma-anago (Conger myriaster). Ma-anago are used for a seafood dish in Japan. They are often simmered (sushi) or deep-fried (tempura), compared to unagi (freshwater eels) which are usually barbecued with a sauce (kabayaki). Anago is also slightly less rich and oily than unagi. Anago has a very soft texture and sweet taste.

Species

References

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Шаблон:Japan-cuisine-stub Шаблон:Eel topics Шаблон:Seafood

fr:Conger myriaster nl:Conger myriaster ja:アナゴ