Originated from Ekiben in the Meiji Era. Flavored hot rice topped with freshly grilled anago no kabayaki.
This is a dish of anagono kabayaki (flavored grilled anago) on the top of rice which is cooked with shoyu and dashi soup made with the heads and bones of anago, and kobu. You can also find Anagomeshi with rice and anogo already mixed. It was originated from a fishermen’s meal called “Anago donburi (Anago rice bowl”, and was made into a Ekiben style sold at stations for travelers. It became so popular, and spread to other areas through the Sanyo Main line. It is still a popular local dish for ekiben.