ウツボの唐揚げ （うつぼのからあげ / Utsubo no Karaage）
Fried moray eel
Utsubo no Karaage is a local dish from Kochi Prefecture, made by frying moray eel. Despite its fearsome appearance, it has fragrant crispy skin and tender, springy white flesh.
When / How to Eat
Served at izakaya and local restaurants, usually with salt or lemon. Pairs well with alcoholic drinks.
Cultural Background
This dish has been enjoyed in fishing villages in Kochi and other parts of Shikoku for generations. Moray eel was valued as a precious protein source in these communities.
Cautions
Moray eel contains many hard bones, so it’s thoroughly fried to make it easier to eat. Always cook before eating; raw consumption is not suitable.