Simmered & cooked (nimono)

Neta gently cooked rather than served raw — most famously the eels, anago and unagi, glazed with sweet sauce.

Anago

Anago is saltwater conger eel — the lighter, more delicate eel of true edomae sushi, simmered soft and brushed with sweet tsume. Not unagi.

鮟肝 ankimo

Ankimo

Ankimo is monkfish liver — steamed, sliced and served with ponzu and grated daikon. Rich, creamy and umami-deep, it's earned the nickname 'foie gras of the sea'.

鰻 unagi

Unagi

Unagi is freshwater eel — always served cooked and lacquered with sweet kabayaki tare. Rich, tender, beloved — and, as an endangered species, ethically loaded.