Anago
Salt-water eels, often simmered for sushi or tempura. Less rich and oily than unagi.
Unagi
Freshwater eels which are usually served with a kabayaki sauce.
Anago
Salt-water eels, often simmered for sushi or tempura. Less rich and oily than unagi.
Unagi
Freshwater eels which are usually served with a kabayaki sauce.
