from Tsushima

Conger eel

Firm flesh and rich sweetness forged by the currents

The waters around Tsushima Island in Nagasaki Prefecture are an open sea with excellent tidal flow where the Tsushima Current flows in, creating a fishing ground rich in small fish and crustaceans that serve as food for shellfish and other marine life.

Tsushima conger eel, shaped by the fierce currents, boasts a muscular, firm texture. With each bite, its refined sweetness and savory umami spread across the palate. It carries just the right amount of fat, characterized by an excellent balance between firmness and sweetness.

Compared to Edo-style conger eel, Tsushima-produced eel is raised in the strong currents of the open sea, resulting in notably firm flesh and a rich umami flavor. Conversely, Edo-style eel is cultivated in the calm inner waters of Tokyo Bay, yielding tender flesh with a smooth texture, characterized by a gentle sweetness and refined aroma.
Tsushima eel boasts firm flesh with just the right amount of fat, releasing a distinct sweetness and umami with each chew. Edo-mae eel, with its tender texture and subtle fat content, offers a moist and refined taste experience.

The harmonious balance of firm, current-hardened flesh and rich fat allows you to fully savor the deep umami and refined sweetness unique to Tsushima.