The conger eels used in this delectable dish are caught during their prime season, namely between October and November, and then processed by a specialised company in strict compliance with HACCP standards. The giant eels are cooked and processed in the best possible conditions to bring out an ultimate texture and nurture a quality flavour that is free of any detracting flaws. Thus cooked, the eels are preserved through freezing and transported to the company’s distribution centre. From there, they make the journey to each point of sale in dry ice boxes, which ensure that the cold chain is maintained at all times. By the same token, the rice used in Anago-Bo-Zushi is cooked in the company’s main kitchen, then scooped into refrigerated containers and delivered to every Ganko Food Service location twice a day– once in the morning and once in the afternoon.

With all the ingredients gathered up under one roof, the sushi chefs roll up their sleeves and prepare the Anago-BoZushi by following a process that complies with the strictest of standards, such as the international manufacturing standards of the ISO 22000 Food Safety Management System. This exquisitely perfected recipe – which features a textured composition of dried shiitake mushrooms, soy sauce, and sake – is extremely popular with diners. It was likewise a favourite among tasters of the Monde Selection panel, who promptly granted this product a Grand Gold medal and a “coup de coeur.”

“Each year, one product per category is awarded the Prize of the Jury as a token of excellence in know-how and quality. In order to qualify, the product must be unanimously selected as a “coup de cœur” by the jury members. The winner of the Prize of the Jury is then selected from a group of just 5 nominees, which makes this award an even greater honour for the recipient.”