Anago (original) (raw)
Anago (穴子, or アナゴ) is the Japanese word for salt-water eels, normally referring to ma-anago (Conger myriaster). Ma-anago are used for a seafood dish in Japan. They are often simmered (sushi) or deep-fried (tempura), compared to unagi (freshwater eels) which are usually barbecued with a sauce (kabayaki). Anago is also slightly less rich and oily than unagi. Anago has a very soft texture and sweet taste.
| Property | Value |
|---|---|
| dbo:abstract | Anago (穴子, or アナゴ) is the Japanese word for salt-water eels, normally referring to ma-anago (Conger myriaster). Ma-anago are used for a seafood dish in Japan. They are often simmered (sushi) or deep-fried (tempura), compared to unagi (freshwater eels) which are usually barbecued with a sauce (kabayaki). Anago is also slightly less rich and oily than unagi. Anago has a very soft texture and sweet taste. (en) Anago (穴子 o アナゴ ''Anago''?) es la palabra japonesa para la anguila marina, presente en muchos platos de la gastronomía de Japón. La anago suele hervirse a fuego lento (sushi) o freírse (tempura), mientras la unagi (anguila de agua dulce) suele hacerse a la barbacoa con salsa (kabayaki). La anago también es ligeramente menos calórica y aceitosa que la unagi. * Datos: Q5260412 (es) Anago (穴子, atau アナゴ) adalah kata Jepang untuk sidat air asin, biasanya merujuk kepada ma-anago. Ma-anago dipakai untuk hidangan makanan laut di Jepang. Mereka sering kali direbus (sushi) atau digoreng (tempura), dibanding dengan unagi (sidat air tawar) yang biasanya dibarbekyu dengan sebuah saus (kabayaki). Anago juga kurang kaya dan berminyak ketimbang unagi. Anago memiliki tekstur yang sangat lembut dan rasa yang manis. (in) Anago (穴 子, o ア ナ ゴ) è la parola giapponese per un tipo di grongo usata in Italia in riferimento al suo impiego nelle preparazioni culinarie tipiche del Giappone. L'anago spesso è cotto a fuoco lento (sushi) o fritto (tempura). (it) |
| dbo:class | dbr:Actinopterygii |
| dbo:family | dbr:Congridae |
| dbo:genus | dbr:Conger |
| dbo:kingdom | dbr:Animal |
| dbo:order | dbr:Anguilliformes |
| dbo:phylum | dbr:Chordate |
| dbo:thumbnail | wiki-commons:Special:FilePath/Conger_myriaster.jpg?width=300 |
| dbo:wikiPageID | 4423523 (xsd:integer) |
| dbo:wikiPageInterLanguageLink | dbpedia-fr:Conger_myriaster dbpedia-ja:アナゴ dbpedia-nl:Conger_myriaster |
| dbo:wikiPageLength | 5019 (xsd:nonNegativeInteger) |
| dbo:wikiPageRevisionID | 1076231002 (xsd:integer) |
| dbo:wikiPageWikiLink | dbr:Ariosoma_anago dbr:Conger dbc:Japanese_seafood dbr:Eocene dbr:Conger_myriaster dbr:Congridae dbr:Animal dbr:Anago_anago dbr:Lorenz_Oken dbc:Japanese_words_and_phrases dbr:Actinopterygii dbr:Anguilliformes dbr:Gorgasia_japonica dbr:Whitespotted_conger dbr:Japanese_language dbr:Tempura dbc:Japanese_cuisine dbr:Chordate dbr:Kabayaki dbr:Sushi dbr:Species dbr:Unagi dbr:Conger_anago dbr:Conger_cinereus dbr:Conger_japonicus dbr:Heteroconger_hassi |
| dbp:classis | dbr:Actinopterygii |
| dbp:familia | dbr:Congridae |
| dbp:fossilRange | Early Eocene to Present (en) |
| dbp:genus | Conger (en) |
| dbp:genusAuthority | Oken, 1817 (en) |
| dbp:imageCaption | Anago in an aquarium. (en) |
| dbp:name | Conger (en) |
| dbp:ordo | dbr:Anguilliformes |
| dbp:phylum | dbr:Chordate |
| dbp:regnum | Animalia (en) |
| dbp:subdivision | See text. (en) |
| dbp:subdivisionRanks | dbr:Species |
| dbp:wikiPageUsesTemplate | dbt:Eel_topics dbt:For dbt:Italic_title dbt:Nihongo dbt:Refimprove dbt:Reflist dbt:Taxobox dbt:Fossilrange dbt:Japan-cuisine-stub dbt:Seafood |
| dcterms:subject | dbc:Japanese_seafood dbc:Japanese_cuisine |
| gold:hypernym | dbr:Word |
| rdf:type | owl:Thing wikidata:Q19088 wikidata:Q729 wikidata:Q152 dbo:Animal dbo:Eukaryote dbo:Fish dbo:Species dbo:Food |
| rdfs:comment | Anago (穴子, or アナゴ) is the Japanese word for salt-water eels, normally referring to ma-anago (Conger myriaster). Ma-anago are used for a seafood dish in Japan. They are often simmered (sushi) or deep-fried (tempura), compared to unagi (freshwater eels) which are usually barbecued with a sauce (kabayaki). Anago is also slightly less rich and oily than unagi. Anago has a very soft texture and sweet taste. (en) Anago (穴子 o アナゴ ''Anago''?) es la palabra japonesa para la anguila marina, presente en muchos platos de la gastronomía de Japón. La anago suele hervirse a fuego lento (sushi) o freírse (tempura), mientras la unagi (anguila de agua dulce) suele hacerse a la barbacoa con salsa (kabayaki). La anago también es ligeramente menos calórica y aceitosa que la unagi. * Datos: Q5260412 (es) Anago (穴子, atau アナゴ) adalah kata Jepang untuk sidat air asin, biasanya merujuk kepada ma-anago. Ma-anago dipakai untuk hidangan makanan laut di Jepang. Mereka sering kali direbus (sushi) atau digoreng (tempura), dibanding dengan unagi (sidat air tawar) yang biasanya dibarbekyu dengan sebuah saus (kabayaki). Anago juga kurang kaya dan berminyak ketimbang unagi. Anago memiliki tekstur yang sangat lembut dan rasa yang manis. (in) Anago (穴 子, o ア ナ ゴ) è la parola giapponese per un tipo di grongo usata in Italia in riferimento al suo impiego nelle preparazioni culinarie tipiche del Giappone. L'anago spesso è cotto a fuoco lento (sushi) o fritto (tempura). (it) |
| rdfs:label | Anago (en) Anago (es) Anago (in) Anago (it) |
| owl:sameAs | freebase:Anago wikidata:Anago dbpedia-es:Anago dbpedia-id:Anago dbpedia-it:Anago https://global.dbpedia.org/id/4iWLh |
| prov:wasDerivedFrom | wikipedia-en:Anago?oldid=1076231002&ns=0 |
| foaf:depiction | wiki-commons:Special:FilePath/Conger_myriaster.jpg |
| foaf:isPrimaryTopicOf | wikipedia-en:Anago |
| foaf:name | Conger (en) |
| is dbo:wikiPageRedirects of | dbr:Anagi dbr:Anago_fish |
| is dbo:wikiPageWikiLink of | dbr:Masaharu_Morimoto dbr:Meibutsu dbr:Ekiben_Hitoritabi dbr:Whitespotted_conger dbr:List_of_Iron_Chef_episodes dbr:Tempura dbr:Sushi dbr:Swimming_to_Sea dbr:Eel_as_food dbr:B.C._roll dbr:Knife_Fight_(TV_series) dbr:Unagi dbr:List_of_sushi_and_sashimi_ingredients dbr:Anagi dbr:Anago_fish |
| is foaf:primaryTopic of | wikipedia-en:Anago |
