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Dried Yellow Anago is a type of dried fish that is commonly used in Japanese cuisine. Anago refers to the saltwater eel, and when it is dried, it takes on a yellow color.
Dried yellow Anago is often used in dishes like sushi, where it is thinly sliced and placed on top of rice. It can also be used in soups, stews, and other seafood dishes to add a rich umami flavor.
To prepare dried yellow Anago, it is typically soaked in water to rehydrate it before using. It can then be cooked or added directly to dishes depending on the desired texture and flavor.
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