Himeji Tegai Yaki Anagomeshi — Grilled Eel Rice Box

Anagomeshi (穴子飯) is Himeji's ekiben (station bento) specialty — grilled saltwater eel (anago, 穴子) over seasoned rice in a ceramic box. The dish originated at Himeji Station in the early 1900s when fresh anago from nearby Seto Inland Sea was grilled with tare sauce and packed for train travelers. The ceramic container (tegai, 手柄) is reusable, becoming a keepsake after the meal.

Himeji's anago is sweeter and less fatty than freshwater unagi (鰻), with delicate white meat that flakes easily. The fish is grilled to caramelized edges, brushed with sweet soy-based tare, and layered over rice infused with eel-cooking juices. The dish is served warm, though it's also eaten cold as traditional ekiben. Multiple shops around Himeji Station sell variations, with the ceramic box version being most iconic.