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Canned Moray Eel in Ginger and Soy Sauce

East China Sea islands delicay

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Eel, both saltwater and freshwater, is quite a delicacy in Japan. The former (known as unagi) served on a bed of rice has become one of Japan's trademark summer dishes. But Canned Moray Eel in Ginger and Soy Sauce? Surely you can't eat that, can you? Actually you can and this canned eel has been brought to you straight from the Goto Islands in south Japan, where people have a particular taste for this spotted sea gangster.

Canned Moray Eel in Ginger and Soy Sauce

Cooked in a mix of ginger, soy sauce and mirin (sweet cooking wine), this moray eel is begging for some sake or shochu to go with it. If you're wondering, it does taste like fish (no surprise there!) but with a thick and a bit gelatinous texture.

The Canned Moray Eel in Ginger and Soy Sauce features:

  • A product of the Goto Islands in East China Sea
  • 70g (2.4 oz)
  • Contains wheat, ginger, sugar, milk, mirin
  • Expiration date: 2 years
  • After opening, transfer the contents to a different container, store in refrigerator and consume quickly
  • Made in Japan

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