anago See eel.
anchovies Pronunciation: ANN-choh-veez OR ann-CHOH-veez Notes: It's best to get these salted rather than canned. Rinse the salt off before using.
Anago (Japan): Salt water eel, eaten raw mostly in Japan.
Ananas (French): Pineapple
Angel Hair Pasta (El Salvador): Pasta mixed with sea food.
Anago
A Japanese term to describe conger eel that has been broiled and then glazed with a sweet sauce and served as sushi tane. Anago cannot be served raw and thus, it is cooked. It is best when warm as it begins to loose it's flavor when it cools.
An Sweetened puree of cooked red beans Ana-kyu-maki Conger eel and cucumber rolls Anago Saltwater Conger eel that is boiled and grilled before serving.
What is Anago?
Freezing Blanco Fresco/Cheeses
Debearding Mussels/Freshness
Cooking Hard-Boiled Eggs
(Not) Freezing Sour Cream
Substitution for Suet
What Makes Meat Red?/Cooking Boston Butt
How to Purchase Butternuts ...
anago (Jap.) Conger eel.
Anaheim chili See guero.
ananas (Fr. and Ger.) Pineapple.
ancho (Mex.) A deep-red chili pepper, fairly mild in flavor and dried
rather than fresh, about five inches long and three inches wide.
Tsume is traditionally made with the reduced stock of boiled conger eels (anago). This abbreviated recipe tastes great and takes much less cooking time than the traditional method of preparation. Dashi is a soup and cooking stock..." ...
 See also: Tuna, Paste, Water, Natto, Cheese
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