Nokogori (jellied broth) goes well with Sake
Published in
1 min readFeb 1, 2017
Anago (a fresh water eel) is cooked with broth, soy sauce, rice wine and sake. When it gets cool, it becomes like a jelly due to the rich gelatin, which is “Nikogori (jellied broth)”. It is cut and served, and melts easily on your tongue and spreads in your mouth without biting. This goes well with sake. Fugu (blowfish) skin has rich gelatin, and it is sometimes eaten as Nikogori as well.
