Moray Eel

Although moray eel is rich in gelatin and tasty, it is a difficult fish to process because of its many small bones. For this reason, the regions where this fish is eaten are limited. In Nanki-Kumano, it is eaten as a local delicacy in nabe (hot pot), tataki (seared sashimi topped with herbs), and kara-age (deep-fried fish).

Winter brings a bounty of fattier, more flavorful moray eels to the shores of Nanki-Kumano. During this season, a unique spectacle graces the Kumano region – rows of moray eels drying in the crisp winter air, swaying gently in the breeze. These dried moray eels are then transformed into a local specialty, “tsukudani,” a simmered dish where the moray eels absorb the rich flavors of soy sauce. The moray eel season in Nanki-Kumano typically runs from December to February.

* Information is subject to change. Please be sure to check with the site/facility before heading out.