Anago nigiri sushi

Anago nigiri is a traditional type of nigiri sushi. It consists of hand-pressed sushi rice that's topped with slices of saltwater eel (anago). Anago is always cooked and the fat breaks down during the process. As a result, the meat develops a very soft consistency and becomes fluffier than unagi (freshwater eel nigiri), which is more chewy and has a dense texture. When served, anago nigiri sushi is typically brushed with tsume, the reduced broth from cooking anago, which has a sweet, barbecue-like flavor, so it's used as a replacement for soy sauce. Accompaniments to this nigiri sushi include wasabi and pickled ginger (gari) on the side.