Anago is the Japanese word for saltwater eels, normally referring to ma-anago. Ma-anago are used for a seafood dish in Japan. They are often simmered (sushi) or deep-fried (tempura), compared to unagi 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.